Melanzane

Preheat the oven to 175 ° C.

Cut the aubergines lengthwise in slices of ½ cm thick. Cut the tomatoes and mozzarella into slices.

Season the aubergine with pepper and salt and swirl through the flour.

Heat each time a little oil in a frying pan with non-stick coating and fry the aubergine in parts on both sides in 4-5 min. Golden brown and almost done.

Place a layer of eggplant in the oven dish. Cover with a layer of tomatoes. Repeat this.

Pour the tomato sauce over it and place a layer of mozzarella on it.

Grate the Grana Padano above the melanzane.

Bake the melanzane in the middle of the oven for about 30 minutes. Garnish with the basil leaves.