Eggplant Mozzarella Casserole

Slice the eggplant into approx. ½ in thick slices, transfer to a clean kitchen towel, salt generously from both sides and let sit for approx. 10 minutes. Make sure to brush off any excess salt afterwards.

• 1 Eggplant (~ 11.3 oz)
• Salt

In a bowl mix the tomato sauce, oregano and thyme and season with salt and pepper.

• 1 cup Tomato sauce, canned
• ½ tsp Oregano leaves, dried
• ½ tsp Thyme leaves, dried
• Salt
• Black pepper

Grate the Parmesan, coarsely chop basil and add both into the bowl. Slice the mozzarella and put on a plate.

• 1.1 oz Parmesan cheese
• 10 leaves of Basil, fresh (~ 0.1 oz)
• 3.5 oz Mozzarella, reduced fat

Preheat the oven to 350 °F.

Heat the canola oil in a non-stick frying pan over high heat. Fry the eggplant slices from both sides until golden brown, remove from the pan and set aside. If there are too many slices for the pan fry them in batches and make sure to divide the oil as well.

• 2 tsp Canola oil

Add a layer of eggplant slices into the baking dish. Add a layer of tomato sauce. Repeat with the remaining ingredients and make sure the top layer is tomato sauce.

Place the mozzarella slices evenly on top.

Bake for approx. 30 minutes until the mozzarella is golden brown.

Enjoy your meal!