Baked Eggplant & Mozzarella


 Baked Eggplant & Mozzarella

Ingredients
  • 2 eggplants
  • 3 tbsp olive oil (divided)
  • 1 yellow onion
  • 1 garlic clove
  • 1 8 oz can chopped tomatoes
  • 1 tbsp tomato puree
  • 10 oz of fresh mozzarella cheese
  • Salt and pepper
  • Chopped fresh garlic
Directions
  1. Turn on the oven on 400° degrees.
  2. Chop the onion and put to the side.
  3. Crush the garlic and put to the side.
  4. Slice the mozzarella cheese and put to the side.
  5. Slice the eggplants in half lengthwise.
  6. Brush the eggplant with 2 tbsp of the olive oil.
  7. Put the eggplant on a baking sheet with the cut side up.
  8. Place the eggplant in the oven and roast them for 20 minutes.
  9. Meanwhile, heat up a frying pan on medium pan and add the remaining olive oil.
  10. Add the garlic and onion and cook until the onion is soft and start to brown.
  11. Add the tomatoes and tomato puree and simmer for 5 minutes or until the sauce has thickened.
  12. Remove the eggplant from the oven and cover each half with sauce and two of the mozzarella slices. 
  13. Season to taste with salt and pepper and return to the oven for 4 to 5 minutes to melt the cheese.
  14. Take the eggplants out of the oven as soon as the cheese is melted and sprinkle with basil and serve.
Enjoy!