Summary

Ingredients

• 2 eggplant (s)
• 200 g mozzarella
• Parmesan, freshly grated
• 1 can tomato (s), chopped
• 1 onion (s)
• 1 clove garlic
• olive oil
• salt and pepper
• 1 pinch (s) sugar
• some broth, granular
• lots basil, chopped
• breadcrumbs

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Instructions

1. Cut the eggplant into 1 cm thick slices. Bake in the preheated oven on a baking sheet lined with baking paper for 10 minutes at 200 ° C.
2. Cook a tomato sauce from the tomatoes (chopped, not mashed), onion and garlic (without adding flour) and season with the spices as required.
3. Brush the aubergines on both sides with olive oil. Line the bottom of a pan greased with olive oil, season with salt and pepper. Cover with mozzarella slices and sprinkle with parmesan. Spread half of the tomato sauce on top. Lay out a second layer in the same order. Finally sprinkle with parmesan and breadcrumbs and drizzle with olive oil.
4. Bake in a hot oven at 200 ° C for approx. 35-40 minutes
5. Rice goes well with it or can also be consumed alone without a side dish.