Parmigiana-style Eggplant

Instructions

1. 1

   Slice the eggplants into thin slices lengthwise and let them drain with plenty of salt for 20 minutes.

2. 2

   In the meantime, in a pot, sauté the chopped garlic with 2 tablespoons of olive oil and add the red wine, crushed tomatoes, and concentrate.

3. 3

   Stir and add 10 cl of water.

4. 4

   Season.

5. 5

   Cover and let simmer for 45 minutes on low heat.

6. 6

   Cut the mozzarella into cubes.

7. 7

   Once the eggplants have well drained, sauté them in a pan with a little olive oil.

8. 8

   As soon as the tomato sauce is ready, arrange in a gratin dish the slices of eggplant alternately with the mozzarella and the sauce.

9. 9

   Finish with a layer of eggplant, sauce, and freshly grated Parmesan cheese.

10. 10

    Bake in the oven at 210°C (Th.7) for 20 minutes, serve hot.