Baked Eggplant

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This is one of Mr.G's favorites, especially when I use eggplants from our garden! When I make this for us, I just serve it with a nice salad, it is a great meatless meal. Depending on the size of your serving dish, the     ingredients will decrease or increase. If you only wanted to use some ramekins, use less eggplant, a larger dish for more people, use more eggplants. It is really easy to put together, there are no real rules here. Use a favorite tomato sauce, and feel free to add oregano, black pepper, even some parmesan cheese to the recipe.






2 medium-sized  eggplant, cut into thin slices
1/3 cup  olive oil, + more
jar of your favorite tomato sauce ( or more)
2 fresh mozzarella balls, cut into slices ( or more )
1/2 cup torn fresh basil


Preheat the oven to 180 degC.

 With a vegetable peeler, make stripes in eggplant then cut into 1/2-inch thick slices.
Sprinkle them with salt.
Heat the oil in a large frying pan, and when hot add the eggplant slices.
 Fry over a gentle heat until golden, turning so both sides are coloured and the eggplant is soft. Add more olive oil if needed.
 Remove from the heat and drain on paper towels.
Spray a shallow  oven-proof dish with cooking oil spray.
Spoon and spread some tomato sauce on bottom of dish.
Evenly spread eggplant slices on top of sauce.
Spoon tomato sauce evenly over eggplant slices.
Sprinkle with some basil leaves.
Next divide and place mozzarella slices on top of eggplant.
Repeat layers.
Bake on center rack of oven for 15-20 minutes, till its bubbly, and cheese melts. Garnish with basil and serve.



**** depending on your serving dish, you can use more or less of the eggplant, sauce and cheese.

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