Servings: 0
INGREDIENTS
5-6 servings:
- 1 eggplant, peeled and cut into 1.5 cm slices
- Olive oil for drizzling
- 1 teaspoon salt
- 100 grams shredded Mozzarella cheese
- 50 grams feta cheese
Rose sauce:
- 15 grams butter
- 2 tomatoes, finely chopped
- 2 tablespoons tomato paste
- 1 cup + 1 tablespoon / 250 milliliters heavy whipping cream
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 teaspoon thyme
INSTRUCTIONS
- Preheat the oven to 425°F (220°C).
- Place the eggplant pieces on a sheet pan lined with parchment paper, drizzle with olive oil, and sprinkle with salt. Bake the eggplant for about 15 minutes until they turn golden brown.
Rose sauce:
- Sauté the tomatoes in butter, add tomato paste and spices, pour in heavy whipping cream, and simmer for about 5 minutes over low heat.
- Assemble the dish: Place 5 dollops of rose sauce in a baking dish. Place a slice of eggplant on top of each dollop. Crumble Feta cheese, sprinkle Mozzarella cheese, and spoon a tablespoon of rose sauce over each eggplant slice. Top with another slice of eggplant and spoon the remaining sauce between the eggplants. Sprinkle with shredded Mozzarella cheese and bake in the preheated oven at 220°C (425°F) for about 15 minutes, until the cheese is melted.