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Betty Bossi Koch-Center
One ovenproof dish (holding approx. 2 l), greased
How it's done
Heat the oil in a pan, sauté the garlic and tomato puree. Add the tomatoes, season, simmer over a low heat for approx. 45 mins.
Spread half of the aubergines on two baking trays lined with baking paper, brush both sides with oil, season with salt.
Bake for approx. 20 mins. in an oven preheated to 200 °C (convection). Repeat the process with the remainder of the aubergines.
Transfer one third of the tomato sauce to the prepared dish, top with one third of the aubergines, mozzarella and basil, sprinkle with one third of the parmesan. Repeat the process twice, season, drizzle with oil.
Bake for approx. 45 mins. in the centre of an oven preheated to 200°C. Remove the parmigiana from the oven, leave to stand for approx. 5 mins.
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