Parmigiana di melanzane

STEP BY STEP

Let's make something delicious.

1. 01

   Wash the aubergines, remove the stalks and cut lengthways into slices. Heat the rapeseed oil in a frying pan and fry the aubergine slices in batches until golden brown. Drain on kitchen paper.

2. 02

   Peel and roughly chop the onion and garlic. Wash and roughly chop the tomatoes. Wash the basil and oregano, shake dry and roughly chop, reserving a few leaves for garnishing.

3. 03

   Heat the olive oil in a saucepan. Add the onion and garlic and sweat for about 2 minutes. Add the tomatoes and pine nuts and simmer over a low heat for 10–15 minutes to reduce. Season to taste with salt, pepper, sugar, herbs and chilli flakes. Blend until smooth, then remove from the heat.

4. 04

   Slice the mozzarella and coarsely grate the Parmesan. Layer the aubergine slices, tomato sauce, Parmesan and mozzarella in a baking dish in that order. Repeat until all the ingredients are used up. Bake in a preheated oven at 180 °C fan for about 30 minutes.

5. 05

   Remove the parmigiana di melanzane from the oven, leave to cool slightly, garnish with the reserved herb leaves and enjoy lukewarm.