Eggplant Bake Recipe Ingredients : Serves 4 90 ml/6 tbsp olive oil 1 onion, sliced 2 garlic cloves, crushed 400 g/14 oz/1 large can of tomatoes, chopped 15 ml/1 tbsp chopped parsley Salt and freshly ground black pepper 4 eggplants, thinly sliced 350 g/11 oz Mozzarella cheese, shredded 15 ml/1 tbsp chopped marjoram 15 ml/1 tbsp chopped basil 150 ml/0.25 pt White Sauce 25 g/1 oz/0.25 cup Parmesan cheese, freshly grated Method : Heat 45 ml/3 tbsp of the oil and fry (saute) the onion and garlic until soft but not brown. Add the tomatoes and parsley, season with salt and pepper and leave to simmer for about 15 minutes until thickened slightly. Meanwhile, bring a large pan of salted water to the boil, add the eggplants and boil for 2 minutes, then drain well and pat dry on kitchen paper (paper towels). Spoon half the tomato sauce into the bottom of a shallow ovenproof dish. Cover with half the eggplants and top with half the Mozzarella. Sprinkle with the marjoram and basil and season with salt and pepper. Repeat the layers, then pour the White Sauce over and sprinkle with the Parmesan. Cook in a preheated oven at 200°C/400°F/gas mark 6 for about 30 minutes until heated through and golden on top. Looking for more Asian Recipes & Cooking Guide? Subscribe to our FREE newsletter below now. Name Email You will receive immediate access. Whether you are a seasoned cook or are just getting into it, this is the information you have been looking for.....and its totally free! Sample Newsletter