Eggplant alla parmigiana

Ingredients for 6 servings:

• 3 large eggplants
• olive oil
• 1 onion(s), peeled and finely chopped
• 2 garlic cloves, peeled, thinly sliced
• 800 g tomatoes, sliced, crushed
• Sea salt and pepper
• some sugar
• Paprika powder
• some red wine vinegar
• 1 handful of fresh basil
• 1 bag of Parmesan or Pecorino, grated

Instructions

Working time approx. 1 hour; Rest time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours 15 minutes

Cut the eggplant into slices about 1 cm wide, sprinkle each slice with salt, and place in a baking dish for 30 minutes. Sauté the onions and garlic in olive oil, add the tomatoes and sauce, and simmer for 15 minutes until it thickens slightly. Season the sauce, add a splash of red wine vinegar and the basil, and stir in. Wash the salt off the eggplants and place the eggplant slices on a paper towel. Grill the slices in a panini grill. You can also rub them with olive oil, but this is not necessary. Preheat the oven to 180 degrees Celsius. In a baking dish, approximately 25 x 12-15 cm in size, spread some tomato sauce and sprinkle some cheese on top, followed by a layer of grilled eggplant slices. Continue adding the ingredients in this order until they are used up. Finally, add a layer of sauce and a generous amount of cheese and bake everything at 180 degrees Celsius for 30 minutes. Can be served hot or cold. Tip: Can also be made with zucchini, which also tastes delicious.