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 and cut the aubergines into slices about 0.5 cm thick.
2. Heat olive oil over medium-high heat in a large deep pan. Fry the eggplant slices one at a time until golden brown on both sides, about 2-3 minutes per side. Remove to a plate lined with paper towels and sprinkle lightly with salt.
3. Dice the onion. Heat olive oil over medium heat in a small saucepan. Fry the onion for 3-4 minutes until soft. Slice 1 clove of garlic thinly, add to the pan, and stir for about 1 minute, being careful not to let it brown.
4. Add ½ bottle of tomato puree (or fresh tomatoes) to the sauce. Season with salt, pepper, oregano, and basil. Reduce heat to low and simmer for at least 30 minutes, stirring occasionally, until the sauce is reduced and less acidic.
5. Spread a thin layer of tomato sauce on the bottom of a baking dish. Mince the remaining clove of garlic very finely.
6. Layer the dish: eggplant slice, light brush of sauce, sprinkle of minced garlic, sprinkle of parmesan. Repeat layers until all ingredients are used, finishing with a final layer of sauce, minced garlic, and a generous amount of parmesan on top.
7. Preheat oven to 200 °C (400 °F). Place the baking dish on the top shelf and bake for about 10 minutes until the top is golden and bubbly.