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 and remove the stalks. Cut them into 1 cm thick slices. Heat the olive oil in a large pan over medium-high heat. Fry the aubergine slices in batches until golden brown. Transfer to kitchen paper, prick several times with a fork, cover with additional kitchen paper, and let rest for 45 minutes.
2. Peel the onions and garlic. Heat 2 tablespoons of oil in a pan over medium heat, add the onions and garlic, and cook until softened. Add the canned tomatoes with their juice and mash with a fork. Finely chop the parsley and add it along with the thyme, bay leaf, tomato paste, and sugar. Season with salt and pepper. Simmer without a lid for 30 minutes. Remove and discard the bay leaf and thyme sprigs. Puree the sauce if a smoother texture is preferred. Stir in roughly half of the parmesan and adjust seasoning with salt and pepper.
3. Pat the aubergine slices dry with kitchen paper. Arrange them in a flat baking dish, overlapping like roof tiles. Season with salt and pepper. Pour the tomato sauce over the aubergine slices. Scatter the remaining parmesan on top. Drizzle with 3-4 tablespoons of olive oil. Bake in a preheated oven at 200°C (392°F) or 175°C (347°F) convection for 20 minutes until the cheese is golden.