Little helpers can spoon on the tomato sauce and layer all the ingredients.
- 2 tablespoons olive oil
2 garlic cloves, finely chopped
2 x 14.5 oz cans chopped tomatoes
1 tablespoon dried mixed herbs
2 large eggplants
2 cups of mozzarella cheese, sliced
1/2 cup of Parmesan cheese, grated
Sea salt and freshly ground black pepper (optional)
Preheat the oven to 350°F.
Heat half of the olive oil in a medium saucepan, add the garlic and gently cook for 2 minutes. Add the tomatoes and mixed herbs and simmer for 15 minutes or until the sauce thickens.
Meanwhile, slice the eggplants into ½in thick rounds. Brush both sides with the remaining oil and saute in a non-stick frying pan over a low to medium heat, turning a few times until very soft (about 5 minutes each side). It's important to get the eggplant as tender as possible, so take extra time if needed.
Season the tomato sauce, to taste. Spread a few spoonfuls of sauce across the bottom of an ovenproof dish. Place about a third of the eggplant in a layer over the sauce. Cover with a layer of mozzarella (again, about a third) and sprinkle with Parmesan cheese. Repeat twice more, and end with a thin layer of sauce. Cover with the remaining Parmesan and bake for 30-40 minutes until bubbling.
How your little one can help
"I can help rub the mixture with my fingertips until it’s a crumbly texture; and also help roll out the dough and cut it into strips." Theo, Tiny Taster