Eggplants topped with tomato sauce and Parmesan cheese

Ingredients for 4 servings:

• 2 eggplant(s)
• 1 tbsp olive oil, good
• 1 garlic clove(s)
• 3 tbsp tomato paste
• 1 can tomatoes, chopped
• Salt and pepper, freshly ground
• 5 basil leaves, cut into strips
• 50 g Parmesan cheese

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

delicious starter, antipasti, a delight both hot and cold!

Wash the eggplants and cut into slices about 1 cm thick, season generously with salt, and let stand for about 30 minutes. Then rinse off the salt thoroughly and pat the eggplants dry with kitchen paper. Important: The salt must be rinsed off thoroughly, otherwise the eggplants will taste too salty! Preheat the oven to 180°C (top/bottom heat). In the meantime, prepare the tomato sauce. Chop the garlic and fry briefly in olive oil, add the tomato paste and sauté briefly, then add the chopped tomatoes, bring to a boil, season the sauce with salt and freshly ground pepper, and add the sliced ​​basil. Briefly fry the eggplants until they start to brown (I usually do this without oil because of the calories—if you’re not so conscious about it, you can of course use olive oil instead). Place the slices close together on a baking sheet lined with baking paper, top each with a generous tablespoon of tomato sauce and some freshly shaved Parmesan cheese. Bake in a hot oven for about 15 minutes, until the eggplants are soft and the cheese is melted and slightly crispy.