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 eggplants into finger-thick slices.
2. Brush a baking sheet with olive oil, spread the eggplant slices on top, season with salt and pepper, and bake at 250°C (482°F) for 15-20 minutes until darkened and the liquid is released.
3. While the eggplant bakes, chop the onions and garlic, then sauté them in olive oil over medium-high heat for 3-4 minutes until softened.
4. Add the tomatoes to the pan and reduce the sauce over medium heat for 10-12 minutes, stirring occasionally. Season with salt, pepper, and fresh basil.
5. In a flat casserole dish, layer half of the roasted eggplant, then half of the tomato sauce, then half of the grated Parmesan cheese.
6. Layer the remaining eggplant, remaining sauce, and remaining Parmesan cheese.
7. Bake at 190°C (375°F) for 20 minutes until the cheese melts and the top is lightly golden.