Baked eggplants

Ingredients for 4 servings:

• 1 ½ kg eggplant(s)
• 125 ml olive oil
• 1 onion(s) (finely chopped)
• 2 kg tomatoes (peeled and chopped)
• 3 basil leaves
• salt and pepper
• Flour, for dusting
• 150 g Parmesan
• 250g mozzarella

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Remove the stem ends from the eggplants. Slice the fruit. Sprinkle with salt. Place the slices in a colander. Cover with a plate that just fits into the colander and place a weight on top to press out the liquid. Let the eggplants drain in this way for about 30 minutes. Meanwhile, to make the sauce, heat 4 tablespoons of olive oil in a pan. Fry the onion until soft and golden brown. Add the tomatoes and basil, mix, and simmer uncovered until the mixture has reduced to a thick sauce. Season with salt and pepper. Rinse the eggplant slices thoroughly with cold water to remove the salt. Pat dry with kitchen paper and dust with flour. Heat some of the remaining olive oil in a large pan. Fry the eggplants in batches until browned on both sides, adding more oil as needed. Drain the slices on kitchen paper. Place a layer of eggplant on the bottom of a greased ovenproof dish. Sprinkle with Parmesan cheese and top with mozzarella slices. Pour over some tomato sauce. Repeat until all ingredients are used. Finish with a layer of tomato sauce and Parmesan cheese. Bake in a preheated oven at 200°C for about 30-40 minutes.