Baked eggplants

Ingredients for 2 servings:

• 500 g eggplant(s)
• 6 tbsp olive oil
• salt and pepper
• ½ bunch flat-leaf parsley
• 1 can of pizza tomatoes
• 1 garlic clove(s)
• Sugar
• 1 pinch of cayenne pepper
• 100 g crème fraîche
• 50 g hard cheese, Italian, grated

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour

First, lightly grease a baking sheet with oil. Clean the eggplants and cut them into slices about 0.5 cm thick. Season them with salt and pepper on both sides and place them on the greased baking sheet. Drizzle the eggplant slices with a little oil and bake in a preheated oven at approximately 200 degrees Celsius on the middle rack for about 30-35 minutes (convection oven is not recommended). Meanwhile, pluck the parsley leaves from the stems and roughly chop them. Toss the pizza tomatoes with 1 tablespoon of oil, about half the parsley leaves, and the crushed garlic clove. Season with a pinch of sugar, cayenne pepper, salt, and pepper. Separately, thoroughly mix the crème fraîche with the grated cheese. Grease a baking dish (approx. 25 x 20 cm) and layer the tomato sauce and eggplant slices alternately in the dish. Begin and end with a little tomato sauce. Finally, spread the crème fraîche and cheese mixture on top. Bake the eggplants in a preheated oven at 200°C on the middle rack for 15 minutes until golden brown (convection not recommended). Finally, scatter the remaining parsley over the casserole.