Hilde's eggplant casserole

Ingredients for 4 servings:

• 3 eggplant(s)
• 2 m.-sized onion(s)
• Garlic
• 1 large can of tomatoes, peeled
• 3 tbsp tomato paste
• ½ tsp basil, dried
• 1 tsp oregano, dried
• 1 tsp, levelled sugar
• ¼ tsp pepper
• 250 g cheese, Emmental or mozzarella
• 3 tbsp Parmesan
• Salt
• olive oil

Instructions

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

Peel the eggplants, cut lengthwise into 1/2-1 cm thick slices, and fry them well in olive oil. Then season with salt and pepper. For the sauce: roughly chop the onions and fry them in olive oil. Add the roughly chopped tomatoes, add all the spices, bring to a boil, and then puree with a hand blender. Grease a baking dish with olive oil. Layer one layer of eggplant, one layer of cheese, one layer of tomato sauce, eggplant, cheese, tomato sauce… the last layer should be tomato sauce. Sprinkle with Parmesan cheese. Bake at 200°C for about 20 minutes. This goes perfectly with buttered spaghetti or rice noodles!