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Slice the eggplants into rounds or lengthwise strips. Lightly salt and let sit for 10 minutes to draw out moisture. Pat dry.
Fry eggplant slices in hot vegetable oil until golden on both sides. Set aside.
In a separate pan, sauté chopped onion and garlic until soft.
Add the tomatoes, salt, sugar, pepper, oregano, and rosemary. Simmer for 10–15 minutes until saucy.
Preheat the oven to 180°C (350°F).
In a baking dish, layer fried eggplant, tomato sauce, and mozzarella. Repeat until ingredients are used up, finishing with cheese.
Bake for 20–25 minutes or until bubbly and golden on top.
Let it cool slightly before serving.
Serving and Storage Tips:
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