Eggplant parmigiana


1 kg of aubergines
1 liter of tomato
500 gr of mozzarella
Basil (copious)
50 gr of extra virgin olive oil
1 garlic
For frying aubergines use peanut or sunflower oil.


Prepare the tomato sauce with 50 gr of extra virgin olive oil and 1 garlic. Brown the garlic and remove it, add the tomato, basil, salt and cook for 30 minutes.
Cut the aubergines into thin slices and fry in peanut (or sunflower) oil when it has reached the right temperature. Leave them to brown and place them on paper towels. Take a baking tray, pour a little cooked tomato then lay a layer of aubergines, cover with tomato, diced mozzarella, basil, parmesan. Continue with other layers. Bake at 180 degrees for 30-40 minutes.

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