Aubergine tomato dish with mozzarella and parmesan cheese

Name: aubergine tomato dish with mozzarella and parmesan cheese
Total time: 35 min
Yield: 4
Ingredients: 4 eggplant; 5 vine tomato; 125 milliliters olive oil; 1 onion; 3 clove garlic; 250 milliliters vegetable stock; 2 tablespoon basil leaves; 300 gram Mozzarella; 100 gram Parmesan cheese

Ingredients

Directions

Sprinkle the eggplant slices with salt and let stand in a sieve or colander for 20-30 minutes.
Meanwhile, cross the tomatoes and immerse them in boiling water.
Rinse cold water, clean the tomatoes and puree them.
Heat 100 ml olive oil and fry the onion and garlic.
Add the mashed tomatoes and stock and gently boil for about 10 minutes.
Stir in the basil and season with salt and pepper.
Preheat the oven to 180 ° C and grease the oven dish.
Rinse the eggplant slices and pat dry.
Heat the rest of the oil and roast the aubergine on both sides 2-3 minutes.
Cover the bottom of the oven dish with eggplant slices and place a layer of mozzarella on top.
Spread a layer of tomato sauce over it and sprinkle with Parmesan cheese.
Repeat until the ingredients are finished, finish with Parmesan cheese.
Place the dish in the warm oven for about 15 minutes.