Instructions

1. Cut the 2 large eggplants in 2cm slices
2. Salt the eggplants generously and let sit for 45min
   • Don’t let it sit much longer than that or it will turn too salty
3. Rinse eggplant thoroughly and dry
4. Put eggplant on parchment papter and drizzle with olive oil
5. Bake eggplant at 200C for 10 minutes
6. Turn slices over and bake for another 10 minutes until cooked through
7. Assemble as follows:
   1. a layer of tomato sauce (not too much)
   2. a layer of eggplant slices
   3. a layer of cheeses
   4. repeat
8. Cover with aluminum foil and bake at about 180C for 30 minutes
9. Bake uncovered for another 10 minutes