Oven Baked Eggplants

At the beginning cut the aubergines into approx. 1 cm thick slices and season them with salt so that they lose liquid and the casserole does not become watery later. Let it steep for at least 30 minutes.

In the meantime, take the canned tomatoes out of the can, remove the stem and remove any skin residue, then roughly cut them up and put them in a bowl with the tomato juice.

Peel and finely dice the onions, then peel the garlic and place a large pan on the hob over high heat. When the pan is hot, add 5 tablespoons of olive oil and sauté the onions. As soon as the onions begin to turn color, squeeze in the garlic and add the tomato paste to the pan. Fry both briefly and then deglaze with the white wine. Put the tomatoes and tomato juice in the pan, season with salt, sugar and oregano. Reduce the heat to a low level and simmer gently for 20 minutes without the lid. Then add the chopped basil and turn off the hob.

Rinse the aubergine slices, pat dry with kitchen paper, brush with olive oil and fry in a grill pan. Really dark grill stripes should form. Cut as many 1cm thick slices from the Tuscany bread that you can use them to lay out the shape. When the eggplants are ready, remove them from the pan and set aside. Now brown the bread in the pan as well.

Cut the mozzarella into slices and grate the Parmesan. Line the baking dish with the toasted bread and pour a little sauce over it, then spread a layer of eggplant on top. Alternate the pan with tomato sauce, mozzarella, Parmesan and aubergines until all the ingredients are used up. The last thing is sauce, mozzarella and Parmesan, that's important!

Bake on the middle rack for 55 minutes at 180 ° C, then remove from the oven and let cool down for 15 minutes.

Serve with white bread, I also like to serve a crunchy salad with it.