Prepare the eggplant

• Slice the eggplant accordion-style, making deep cuts without cutting all the way through.

Make the seasoning mixture

• In a small bowl, mix the olive oil, minced garlic, oregano, paprika, salt and pepper.

Brush the eggplant

• Brush the eggplant generously with the mixture, getting it into the cuts and all over the surface.

Bake the eggplant

• Bake at 200 °C with top-bottom heat and convection.

Make the tomato sauce

• Sauté the garlic clove in a pan.
• Add the crushed tomatoes, fresh basil, oregano, salt, pepper and a pinch of sugar.
• Simmer until the sauce becomes thick.

Add the mozzarella

• Take the eggplant out of the oven and place the mozzarella slices into the cuts.
• Bake for another 15 minutes.

Serve

• Serve the eggplant over the tomato sauce.
• Finish with grated parmesan and fresh basil.