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Eggplant Parmesan.

Ingredients for 5 people. 5, 6 AUBERGINES.

Grated Parmesan cheese 50 gr-2-mozzarella-basil salt -pepper-oil-tomato sauce (tomato puree in bottle). Cooking time 45 min. Temperature 200 degrees in the oven.

  • Peel (peel) the aubergines and cut into thin slices in width.
  • Cut the basil finely
  • Dice the mozzarella
  • Put in a bowl (big bowl) the tomato puree, the already cut basil, salt, pepper and 5 tablespoons of oil.
  • Grate the Parmesan cheese.
  • Get 1 baking sheet and put a bit of tomato sauce on the bottom then you make a row (line) of eggplant and add over the mozzarella and a handful of Parmesan cheese then a ladle of tomato sauce.
  • Continue to make the eggplant and other ingredients as in step 6 up to fill the pan. Do not put the cheese on the last layer (layer) but add cooked.