Baked Eggplant with Spanish Tomato Sauce

A classic Mediterranean comfort dish layered with rich Valencia tomato sauce.

Ingredients

• 2 large eggplants
• 1 jar La Roja Tomato Sauce
• Olive oil
• Fresh mozzarella
• Fresh basil
• Sea salt

Instructions

1. Slice eggplant and lightly salt. Rest 20 minutes.
2. Pat dry and brush with olive oil.
3. Roast at 200C until tender.
4. Layer eggplant with La Roja and mozzarella.
5. Bake until bubbling.
6. Garnish with basil.