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Prepare the Eggplants
Slice the eggplants into rounds or cubes. Sprinkle with salt and let them sit for 15 minutes to remove bitterness. Rinse and pat dry.
Fry the Eggplants
Heat vegetable oil in a frying pan over medium heat. Fry the eggplant pieces until golden and tender. Remove and drain excess oil on paper towels.
Cook the Sauce
In the same pan, sauté the chopped onion and minced garlic until soft and fragrant. Add the chopped tomatoes, sugar, salt, pepper, oregano, and rosemary. Simmer for 10-15 minutes until sauce thickens.
Combine and Bake
Preheat the oven to 180°C (350°F). Layer fried eggplants in a baking dish, pour tomato sauce over them, and top with mozzarella.
Bake
Bake for about 15 minutes, or until the cheese melts and turns bubbly.
Serve
Remove rosemary sprig before serving. Enjoy hot as a quick and tasty dinner!
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