Fine eggplant slices with tomato and Grana Padano

Ingredients for 4 servings:

• 2 eggplant(s)
• 60 g Grana Padano, matured for 9 – 12 months
• 6 tbsp olive oil
• 6 basil leaves
• 1 garlic clove(s)
• 1 can tomatoes, chopped
• 3 tbsp tomato paste
• 1 pinch(s) of salt and pepper

Instructions

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

Cut the eggplant into approximately 1 cm thick slices, season with salt, and let rest for half an hour. Rinse off the salt thoroughly with water and then pat the eggplant dry with kitchen paper. Preheat oven to 180°C (top/bottom heat). For the tomato sauce, finely chop the garlic and briefly sauté in 1 tablespoon of olive oil. Stir in the tomato paste, roast briefly, and then deglaze with the chopped tomatoes. Bring everything to a boil. Cut the basil into strips and add. Season with salt and pepper. Fry the eggplant (in a little oil if necessary) until browned, then spread out on a baking sheet lined with baking paper. Brush each eggplant slice with about 1 tablespoon of the tomato sauce and sprinkle with Grana Padano flakes. Place in the oven for approximately 15 minutes.