Eggplant and Tomato Bake
8,8 / 10
ready in 1 hr
Salt the aubergine slices and arrange on a plate. Peel the onion and dice very finely. Heat 1 tbsp oil in a pan, sweat the onions until translucent, then sprinkle with sugar and cook until lightly caramelised.
Add the tomatoes. Season the sauce with oregano, basil, salt and pepper and simmer over a low heat for about 15 minutes.
Meanwhile pat the aubergine slices dry with a piece of kitchen roll and brown lightly in oil, in batches.
Take out of the pan and drain on kitchen roll. Drain the mozzarella and slice thinly. Then lay a layer of aubergine slices in a greased baking dish, add a layer of tomato sauce and sprinkle with 1 tbsp Parmesan.
Continue in this way until all the aubergine slices are used up (use any remaining tomato sauce for another purpose).
Cover with the mozzarella slices and sprinkle with the remaining Parmesan. Bake in an oven preheated to 200°C (180° fan) | 400F | gas 6 for about 30 minutes until golden and bubbling.