Summary

Ingredients

• 1 kg aubergine (s)
• 12 tablespoon olive oil
• 2 onions)
• 2 cloves garlic)
• 0.5 ½ bunch thyme
• 4 stalks parsley
• 1 can tomato (s), (850 g)
• 1 bay leaf
• 1 tablespoon tomato paste
• 1 teaspoon sugar
• Salt and pepper, freshly ground
• 75 g parmesan, freshly rated

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Instructions

1. Wash the aubergines, remove the stalks and cut the aubergines into 1 cm thick slices. Fry in portions in hot oil until golden brown. Place on kitchen paper, prick with a fork several times, cover with kitchen paper and let rest for approx. 45 minutes.
2. In the meantime, peel the onions and garlic and fry them in 2 tablespoons of oil over medium heat. Add the tomatoes with their juice and mash a little. Finely chop the parsley and add it with the thyme, bay leaf, tomato paste and sugar. Season with salt and pepper and simmer for 30 minutes without a lid. Remove the bay leaf and thyme, puree the sauce if necessary, then stir in about half of the parmesan and season to taste.
3. Dab the aubergine slices, layer them like a roof tile in a flat baking dish, season with salt and pepper and cover with the tomato sauce. Scatter the rest of the cheese on top, drizzle with 3-4 tablespoons of olive oil and bake in a preheated oven at 200 ° C (convection 175 ° C) for about 20 minutes.
4. This quantity applies to a separate dish that is only eaten with a baguette. But also goes well with fish as a side dish, half the amount is sufficient.