Melanzane Con Parmigiano

Summary

Ingredients

• 3 aubergine (s), preferably round
• 2 cloves garlic)
• 1 medium onion (s)
• 0.5 ½ bottle tomato (s), puree or fresh tomatoes
• 80 g parmesan, freshly rated
• some oregano
• some salt and pepper
• some basil
• 0.5 liter ½ olive oil

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Instructions

1. Wash the eggplant and cut into slices about 0.5 cm thick. Heat the olive oil in a high pan and fry the aubergine slices one after the other until golden brown. Then remove and layer on a plate with kitchen paper so that the fat is soaked up a little. Salt the aubergine slices.
2. For the tomato sauce, dice the onion and fry in olive oil in a small pan or saucepan. Cut into 1 clove of garlic several times with the knife and fry with it. Be careful not to brown the garlic. Add the tomato sauce, season with salt, pepper, oregano and basil and slowly simmer on low heat. The sauce should simmer for at least half an hour, otherwise it will be too sour!
3. Place the aubergines in a suitable baking dish, brush with a little tomato sauce, dice the garlic very finely, spread a little over the aubergines. Then sprinkle some parmesan on top. Keep layering until there is nothing left. The last layer consists of tomato sauce, garlic and lots of parmesan.
4. Gratinate on the top shelf in the oven preheated to 200 ° C for about 10 minutes.
5. This goes well with ciabatta and a strong red wine.