Baked Eggplant and Zucchini with Cheese

Ingredients:

Eggplant x 2 pc
Zucchini x 2 pc
Grated Parmesan Cheese x 1 bag
Grated Morzarella Cheese x 1 bag
Tomato Sauce (buy a brand you like. For can type, use 2 cans, for bottle type, use 1 bottle. I personally prefer the japanese brand ママ一. For Italian bottle type, Bertoli Tomato with Sweet Basil is also good)
Onion x 1 - minced
Garlic x a few pieces - pressed

How to make:

1. Preheat over to 190'C

2. Clean eggplant and zucchini and wipe dry and cut them into slices.

3. Pan fried eggplant and zucchini with olive oil ina few batches, making sure you turn on each side unitl both sides are a little bit brown and soft.

4. Drain them in kitchen towel.

5. Fry the pressed garlic in olive oil, then add the minced onion until they are soft and fragrant. Then add the tomato sauce. Whichever brand you use, do some tastings and correct seasonings to your likings. eg. adding a bit of ketchup, salt and sugar.

6. Using a over proof dish, add some cooked tomato sauce on the base, then add a layer of eggplant, then sprinkle some parmesan cheese. Then another layer of tomato suace, a layer of zucchini, then sprinkle some morzarella cheese...repeat you are done with all your ingredients. Best to reserve some cheese as the top layer.

7. Bake in oven for 20 minutes or until top is golden brown.

Enjoy!