Parmigiana
Ingredients
for 4 person
| a little | olive oil |
| 1 | garlic clove, finely chopped |
| ½ tbsp | tomato puree |
| 1 kg | tomato, cut into cubes |
| 1 tsp | sugar |
| 1 tsp | salt |
| a little | pepper |
| 1 kg | aubergines, cut into approx. 1 cm slices |
| 5 tbsp | olive oil |
| 1 tsp | salt |
| 250 g | mozzarella, sliced |
| 1 bunch | basil, leaves torn off |
| 160 g | grated Parmesan |
| a little | sea salt |
| a little | pepper |
| 1 tsp | olive oil |
How it's done
Tomato sauce
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.
Aubergines
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.
Parmigiana
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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