Oven baked eggplant

Name: oven baked eggplant
Cook time: 15 min
Total time: 40 min
Yield: 4
Cuisine: Italian
Ingredients: 2 eggplant; 2 toe garlic; 15 g basil; 2 el traditional olive oil; 800 g tomato cubes can of 400 g; 2 tl dried oregano; 50 g grated Parmesan cheese

Italian dish with eggplant, tomato and parmesan cheese from the oven.

Ingredients

Kitchen Stuff

1 grill pan
1 baking dish (20 x 30 cm)

Directions

Preheat the oven to 200 ºC.
Cut the aubergine into wedges. Slice the garlic and tear the leaves of the basil.
Heat the grill pan and grill the aubergine in 5 min. Golden brown and almost done.
Meanwhile, heat the oil in a saucepan and fry the garlic for 1 min.
Add the tomatoes, herbs and pepper and salt. Bring to the boil and simmer for 5 minutes on low heat.
Grease the oven dish. Put the eggplant in the dish, add the tomato sauce and scoop.
Sprinkle with the cheese and bake for about 25 minutes in the middle of the oven.