Parmigiana di Melanzane

Baked Aubergines with Tomato Sauce and Parmesan cheese

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Ingredients

2	aubergines, sliced lengthwise and salted
5 tbsp	olive oil
1 clove(s)	garlic, mashed
1 large can(s)	tomatoes, chopped
3 tbsp	tomato puree
1 pinch(es)	sugar
	salt and freshly ground black pepper
8 leaves	basil
75 g	freshly grated Parmesan cheese

Method

Preparation time: ca. 15 min / Cooking / Baking Time: ca. 40 min Resting time: ca. 20 min / Grade of difficulty: easy / Calories per portion: n/a

Allow the salted aubergine slices to stand for 20 minutes. Rinse under cold water and pat dry. Preheat the oven to 180°C.

In a pan, fry the aubergine slices in oil from both sides until golden.

In a separate pan, sauté the garlic in oil. Add the tomato purée and cook stirring for a minute. Pour in the canned tomatoes and bring to a boil. Reduce the heat and cook for 10 minutes. Season to taste with salt, pepper, sugar and basil.

Arrange the aubergine slices on a lined baking tray. Cover each aubergine slice with tomato sauce and sprinkle with Parmesan cheese. Bake for 15-20 minutes.