Aubergines à la Napoli

Ingredients for 4 servings:

• 750 g eggplant(s)
• 2 onions
• 1 can of tomatoes
• 3 tbsp tomato paste
• 300g mozzarella
• 3 tbsp Parmesan
• olive oil
• basil
• salt and pepper
• Sugar
• Flour
• Fat for the mold

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

Clean the eggplants and cut into approximately 1 cm thick slices. Season with salt and let stand for 20 minutes. After this time, dry the slices, coat them in flour, and brown them briefly in oil on both sides. Then sauté the onions in oil, add the tomatoes and tomato paste, and season with basil, salt, pepper, and sugar. Cook everything for about 15 minutes, then pass through a sieve. Grease a baking dish and layer the eggplant, tomato sauce, and mozzarella alternately, then sprinkle with Parmesan cheese on top. Cover with aluminum foil. Bake in a preheated oven at 250°C (top/bottom heat) for about 20 minutes. Then remove the aluminum foil and let it gratinate for another 10 minutes.