| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Can’t, Stand, The, Heat | 1 | servings | |
INGREDIENTS
| 3 | Aubergines | |
| 2 | Onions | |
| 250 | g | Mozzarella cheese |
| Grated parmesan cheese | ||
| 1/2 | Clove garlic; chopped | |
| 2 | cn | Chopped peeled tomatoes |
| Fresh basil | ||
| Salt and black pepper | ||
| 1 | ts | Sugar |
INSTRUCTIONS
Preheat the oven to 200C/gas 6. Slice the aubergines into 1/2" strips. Salt both sides, wrap in kitchen paper and weigh down for 30 minutes. Brush off the salt, rinse and pat dry. Drizzle some oil on a grill pan and grill the aubergine slices until they are browned. Chop the onions and fry them in olive oil until browned. Heat the tinned tomatoes gently in a saucepan with the sugar, and add the garlic after a few minutes. Add the pepper and salt, then some shredded basil and the browned onions. Slice the mozzarella. Brush olive oil on the base and sides of a large casserole dish. Layer the aubergine and mozzarella slices, adding the tomato sauce and a sprinkling of parmesan to taste. Bake for 45 minutes. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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