Eggplant Parmesan

Baked eggplant slices with cheese and tomato sauce.

Ingredients:

Recipe for 4 servings: 3 pcs large eggplants 150 g hard cheese 3 tbsp grated parmesan (can be cheddar too) tomato sauce ground pepper oil salt For the tomato sauce: 600 g of well ripened tomatoes 1 pk of small carrots 1 pc onions 1 tbsp oil fresh (dried) sugar pin ground pepper parsley

Procedure:

1. First, prepare the tomato sauce by cutting the tomatoes into chunks
2. Slice the carrots, celery and onion, chop the herbs
3. After about half an hour, squeeze the sauce, add salt and pepper and simmer without a lid until the sauce is thick
5. Cut the aubergines lengthwise into slices about 1 cm thick
6. Fry them on both sides in hot oil, add salt and pepper
7. Place them in layers in a greased deep baking dish, top each layer with thin slices of hard cheese and a little tomato sauce
8. Sprinkle the surface with grated Parmesan (cheddar) and bake in a moderately heated oven for about 20 minutes.

Recommendation:

Supplement.