The dish it all started with: Parmigiana.
It’s one of my all-time favourite dishes, and I used to always make it with my own fresh tomato sauce. After Leo was born, I no longer managed to make my sauce from scratch, so I started buying jars of ready-made tomato sauce. Because I was repeatedly disappointed by the big difference between homemade tomato sauce and the ones I found on the market, I decided to start stocking my own tomato sauce.
The rest is history 🙂
🕑 30 minutes 🍴 Serves 2
Ingredients
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2 eggplants
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250 g mozzarella or burrata
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Parmesan or Gruyère, to taste
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1 jar of thick tomato sauce
Instructions
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Preheat the oven to 180°C (350°F).
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Wash and dry the eggplants.
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Slice the eggplants into thin slices.
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Drizzle with olive oil and season with salt and pepper.
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Roast the eggplant in the oven for 20 minutes.
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Place the mozzarella or burrata on top of the eggplant, add the thick tomato sauce, and finish with shavings of Parmesan.
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Return to the oven and bake for another 10 minutes.
