Summary

Ingredients

• 3 eggplant (s)
• 3 cans tomato (s), chunky, 400 g each
• 2 small onions
• 2 cloves garlic)
• salt and pepper
• Basil, fresher
• Parmesan, freshly grated
• olive oil

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Instructions

1. Cut the eggplant into finger-thick slices. Brush a baking sheet with olive oil, spread the aubergines on top and season with salt and pepper. Bake / let steam out at approx. 250 degrees until they start to get dark and have lost enough liquid.
2. Meanwhile, sauté the onions and garlic in oil, add the tomatoes and reduce everything well, season with salt, pepper and basil. Spread half of the aubergines in a flat casserole dish, pour half of the sauce on top, then put half of the grated cheese on top, then layer the aubergines, sauce and cheese again and bake everything in the oven at 180 - 200 degrees for 20 minutes.