Original name: Parmigiana di melanzane (non fritte)

Origin: Italy

4 big round eggplants
700 ml tomato puree
250 gr mozzarella cheese, cut in thin slices
2 cloves of garlic, grated finely or smashed
6 leaves of basils
6 tablespoons of parmesan cheese, grated
200 ml olive oil
1 teaspoon of salt

Preheat the oven to 220 C. Cut egglants in thin slices, brush them on both sides with 100 ml olive oil and place them on an oven tray with oven paper. Sprinkle ½ teaspoon of salt on the eggplant slices and cook them in the oven for about 20 minutes.

In the meanwhile prepare the tomato sauce: heat the other 100 ml of olive oil in a pan, add the garlic, stir it for about 2-3 minutes. Add the tomato sauce and ½ teaspoon of the salt and cook it at medium heat for 10 minutes. After you remove it from the fire, add the basil leaves in the sauce.

Now get a rectangular tray of 24 cm x 36 cm, grease it with olive oil. Make layers of eggplant, tomato sauce and mozzarella. When you add the mozzarella layer, sprinkle some parmesan cheese too. The toppest layer should be the tomato sauce and some sprinkle of parmesan cheese.

Cook it in the oven for 25-30 minutes at 200 C.