Summary

Ingredients

• 500 g pasta e.., spahetti, taliatelle, whatever you want
• 4 eggplant (s)
• 500 g tomatoes, passed
• 1 clove garlic
• 3 scoops buffalo mozzarella
• olive oil
• 100 g parmesan, fresh
• salt and pepper
• 10 basil leaves

To sprinkle:

• leaves Basil
• some parmesan, coarsely grated

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Instructions

1. Wash and slice the aubergines, season with salt and let stand for 20-30 minutes.
2. For the sauce, finely chop the garlic and sweat it in olive oil over low heat, add the tomatoes and the finely plucked basil and simmer with the lid closed.
3. Heat plenty of olive oil in a large pan, fry the dabbed aubergine slices in it in portions, they should take on a good color. In between, pour in olive oil again and again, the eggplants soak up a lot of oil. Place the finished aubergines on kitchen paper and let them drain.
4. When all the eggplants are fried, the tomato sauce should be ready too. Season the sauce with salt and pepper.
5. Put some olive oil in a suitable baking dish, cut the mozzarella into slices and grate the parmesan.
6. Spread a ladle of tomato sauce in the pan. Layer the aubergine slices, the mozzarella and the parmesan one after the other with the tomato sauce in the tin until everything is used up. If you want, you can spread a few more basil leaves on it in between. The last layer should be parmesan cheese.
7. Put the casserole in the oven at 180 ° C for 30 - 40 minutes.
8. During this time, cook the pasta.
9. Serve the pasta with the finished casserole, coarsely grated Parmesan and a few basil leaves garnished on top.