Ingredients
1.600 g eggplant
500 g Tomato sauce80 g grated parmesan
30 ml olive oil
10 g dry oregano
4 g salt
0,5 g Ground black pepper100 g fresh basil
Preparation steps
Weight for 4 portions – 1,8 kg
Slice the eggplants into 0.5 cm thick slices, sprinkle with salt, and let them sit for 20 minutes. Wipe them dry, brush with olive oil, and grill in a grill pan.
For the sauce, heat the tomato sauce, add oregano and basil, and season with salt and pepper.
In a baking dish lined with paper, layer the sauce, roasted eggplant, mozzarella, parmesan, and basil leaves.
Repeat until you run out of ingredients, finishing with the sauce, mozzarella, and parmesan. Bake for 30 to 35 minutes at 190 °C, then let it rest for 10 to 15 minutes before serving.
Tip
Serve as a vegetarian dish with a green salad, as a side to roasted meat or fish, or as a light dinner with crispy bread.
Serving
For freshness and an attractive finishing touch, complement it with a salad of sprouts and fresh herbs.