Parmigiana alla melanzane

Name: parmigiana alla melanzane
Total time: 25 min
Yield: 4
Ingredients: 3 eggplant in thin slices; 200 milliliters mild olive oil; 1 onion shredded; 2 clove garlic shredded; 1 tablespoon tomato paste; 400 gram tomato cubes look; 1 bunch basil in strips; 50 gram Parmesan cheese freshly grated; 2 scoop (buffalo) mozzarella

Also try this delicious Parmigiana alla melanzane

Ingredients

Kitchen Stuff

1 blender
1 high glass dish (capacity 2.5 liters)

Directions

Place the aubergine slices on a dish and sprinkle with salt. Leave for half an hour and in the meantime make the tomato sauce: heat 3 tablespoons of olive oil and fry the onion for about 5 minutes.
Add the garlic and fruit for another 2 minutes. Add the tomato paste and tomato cubes and bring to the boil. Let simmer for about 10 minutes at low setting.
Wipe the salt and the moisture from the aubergines with kitchen paper and pat dry well.
Heat the rest of the oil. Fry the eggplant slices in portions and put them in the oil and let them drain on kitchen paper.
Preheat the oven to 180 ° C. Place one third of the eggplant slices in an oven dish.
Stir in the basil and season well with salt and pepper.
Spoon a third of the sauce over the eggplant. Sprinkle some Parmesan cheese over it and make two more layers.
Finish with tomato sauce and crumble over the mozzarella.
Sprinkle with the last Parmesan cheese and bake the dish brown and crispy for about 30 minutes.