Instructions

1. 1

   Prepare a small baking dish.

   ⏱️ 1 min

   
2. 2

   Spread an even layer of tomato passata on the bottom of the baking dish.

   ⏱️ 2 min

   
3. 3

   Arrange a layer of grilled eggplant slices over the tomato passata.

   ⏱️ 3 min

   
4. 4

   Distribute slices of light mozzarella over the eggplant layer.

   ⏱️ 2 min

   
5. 5

   Sprinkle some of the grated Parmesan cheese over the mozzarella.

   ⏱️ 1 min

   
6. 6

   Repeat steps 2-5 two more times to create a total of three layers of tomato, eggplant, mozzarella, and Parmesan.

   ⏱️ 5 min

   
7. 7

   Finish the top layer with a generous sprinkle of the remaining grated Parmesan cheese.

   ⏱️ 1 min

   
8. 8

   Cover the dish with aluminum foil. Bake in a preheated oven at 200°C for the first 20 minutes.

   ⏱️ 20 min•🌡️ 200

   
9. 9

   After 20 minutes, remove the aluminum foil. Continue baking for the remaining 10 minutes uncovered to get a perfect golden crust.

   ⏱️ 10 min•🌡️ 200

   
10. 10

    Once cooked, remove from the oven and serve.

    ⏱️ 3 min

    

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Nutrition Facts (per serving)