Eggplant parmesan tomato mozzarella

Ingredients

• 2 large eggplants, sliced into thick rounds

•  3 cups tomato sauce

•  2 cups fresh mozzarella, sliced or torn

•  3 large tomatoes, sliced

•  1 cup grated parmesan cheese

•  3 tablespoons olive oil

•  3 cloves garlic, minced

•  1 teaspoon dried oregano

•  1 teaspoon dried basil

•  Salt and black pepper to taste

•  Fresh basil leaves, generous handful

Instructions

1. PREPARE THE EGGPLANT: Slice eggplants into thick rounds, season lightly with salt, and let them rest to remove excess moisture. Pat dry and brush with olive oil.

2. ROAST UNTIL GOLDEN: Roast eggplant slices until soft, caramelized, and slightly crispy on the edges for deep flavor.

3. BUILD THE LAYERS: In a baking dish, spread tomato sauce, then layer eggplant slices, fresh tomatoes, mozzarella, garlic, oregano, basil, salt, and pepper. Repeat layers and finish with cheese on top.

4. BAKE TO PERFECTION: Bake at 190°C (375°F) until everything is bubbling, melted, and golden with roasted edges.

5. FINISH AND SERVE: Top with fresh basil leaves and a drizzle of olive oil before serving hot.