1 large eggplant thinly sliced lengthwise
\n400g passata or pureed tomato sauce
\n1 cup fresh basil (you can also use other fresh herbs: parsley, rosemary\u2026)
\n1 small onion chopped
\n2 tbsp olive oil
\n1 1\/2 cup shredded mozzarella
\n1\/2 cup grated parmesan
\n6 slices of fresh mozzarella
\n1 tbsp dried oregano
\nSalt and pepper to taste<\/p>\n
Place the eggplant slices on a baking sheet, drizzle lightly with 1 tbsp of olive oil and sprinkle salt and pepper.
\nBake in a preheated oven on 200C for 15-20 minutes.
\nIn the meantime, heat 1 tbsp of olive oil and cook the onions for a few minutes until soft.
\nAdd the tomato sauce with 1 cup of water.
\nAdd oregano, salt and pepper to taste.
\nBring to a boil and simmer for 10 minutes.
\nOnce done, mix in chopped basil leaves. Once the eggplants and tomato sauce are done, prepare a baking dish for layering.
\nFirst, add some tomato sauce at the bottom so the eggplants don\u2019t stick.
\nThen, add one layer of eggplants, topped with parmesan and mozzarella cheese then tomato sauce.
\nRepeat until no more eggplants are left, keeping in mind that the last layer should be tomato sauce.
\nAdd the fresh mozzarella on top and bake on 200C for 15 min covered with foil.
\nUncover and bake another 10-15 minutes or until the cheese is golden and bubbly.
\nLet cool 10 minutes before serving. Enjoy!<\/p>\n","protected":false},"excerpt":{"rendered":"
Eggplant Parmesan Ingredients 1 large eggplant thinly sliced lengthwise 400g passata or pureed tomato sauce 1 cup fresh basil (you can also use other fresh herbs: parsley, rosemary\u2026) 1 small onion chopped 2 tbsp olive oil 1 1\/2 cup shredded mozzarella 1\/2 cup grated parmesan 6 slices of fresh mozzarella 1 tbsp dried oregano Salt…<\/span><\/p>\n","protected":false},"author":1,"featured_media":5512,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_daextam_enable_autolinks":"","footnotes":""},"categories":[114,7],"tags":[],"class_list":["post-5511","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-eggplant","category-main-dishes"],"acf":[],"_links":{"self":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/5511","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/comments?post=5511"}],"version-history":[{"count":3,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/5511\/revisions"}],"predecessor-version":[{"id":17672,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/5511\/revisions\/17672"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/media\/5512"}],"wp:attachment":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/media?parent=5511"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/categories?post=5511"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/tags?post=5511"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}