Melanzane alla parmigiana

First, get the stalks of the aubergines and cut into slices of 1 cm thick. Put them aside.

Chop the onion and finely chop the garlic.

Now place the grill pan on the fire until it is hot or burn the barbecue. Meanwhile, put the olive oil in a large pan over medium heat.

Add the onion, garlic and dried oregano and fry them for 10 minutes until the onions are soft and the garlic has a little color.

If you use canned tomato, stir them. If you have fresh, prick them in and place them for about 40 seconds. in boiling water.

Remove them from the pan with a slotted spoon, place them for 30 seconds. in cold water, pull off the skin, squeeze out the seeds and cut the flesh into pieces.

Put the tomato on the onions, garlic and oregano. Stir the mixture well and let it simmer gently with the lid on the pan for 15 min.

In the meantime, toast the slices of eggplant until they are slightly scalded on both sides. Create the slices that are ready on a scale.

Bring the tomato sauce when it is boiled and sweet, gently season to taste with a little pepper and salt, wine vinegar and the basil.

You can leave the sauce coarse or puree.

Put the earthenware dish a thin layer of tomato sauce, then a thin layer of Parmesan, followed by a single layer of eggplant slices.

Repeat the layers until all ingredients are finished and finish with a layer of sauce with a lot of grated Parmesan cheese on it.

Hash the breadcrumbs with a little chopped oregano and olive oil and sprinkle this mixture on the Parmesan cheese.

Place the dish in the oven preheated to 190 ° C / gas oven 5 for half an hour, until the top is crisp and golden brown.