A tasty dish, simple to prepare and perfect as a side dish or main course. The combination of eggplant, tomato sauce and cheese creates an explosion of flavors that will conquer everyone.
Ingredients (Serves 4)
Aubergines: 2 large
Tomato sauce: 400 g (homemade is best)
Mozzarella: 200 g, diced
Parmigiano Reggiano: 50 g, grated
Olive oil: 4 tablespoons
Garlic: 1 clove, finely chopped
Dried oregano: 1 teaspoon
Fresh basil: a few leaves for garnish
Salt and pepper: to taste
Preparation
1. Prepare the aubergines:
Wash the aubergines and cut them into slices about 1 cm thick.
Place the slices in a colander, sprinkle them with a little coarse salt and let them rest for 20-30 minutes to eliminate the bitterness.
Rinse them under running water and dry them well with a cloth or kitchen paper.
2. Cook the aubergines:
Preheat the oven to 200°C.
Place the eggplant slices on a baking sheet lined with parchment paper. Brush them with a little olive oil on both sides.
Bake the eggplants for about 15 minutes, turning them halfway through, until they are lightly browned.
3. Make the tomato sauce:
In a pan, heat 2 tablespoons of olive oil and sauté the minced garlic until golden.
Add the tomato sauce, oregano, salt and pepper. Let it cook on low heat for 10-15 minutes.
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