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 1cm 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 itís a crumbly texture; and also help roll out the dough and cut it into strips." Theo, Tiny Taster