Ingredients
- 4 round purple aubergine
- 400g canned organic whole peeled tomatoes, crushed or pureed in blender
- 400g buffalo mozzarella
- sunflower oil, for frying
- 1 clove of garlic
- extra virgin olive oil, as needed
- grated parmesan, to taste
- salt and pepper
Directions
Step 1
Slice the aubergine and put the slices in a sieve with a sprinkling of coarse salt to get rid of the excess water (for 30 minutes).
Step 2
Fry the aubergine slices in sunflower oil. When they are golden, leave then to dry on paper towels.
Step 3
Sauté the garlic gently in extra virgin olive oil, when golden add the organic crushed tomatoes and season with salt and pepper. Cook gently for 10-12 minutes for the tomato sauce.
Step 4
Cut the buffalo mozzarella in slices.
Step 5
Take a small oven dish and layer the ingredients in the following order: the tomato sauce, the aubergine slices, the sliced mozzarella and grated parmesan. Repeat until all the ingredients are finished.
Step 6
Bake at 180°C in a preheated oven for 30 minutes.
