- 4 round purple aubergine
- 400g canned whole peeled tomatoes, crushed or pureed in blender
- 400g buffalo mozzarella
- sunflower oil, for frying
- 1 clove of garlic
- extra virgin olive oil, as needed
- grated parmesan, to taste
- salt and pepper
Slice the aubergine and put the slices in a sieve with a sprinkling of coarse salt to get rid of the excess water (for 30 minutes).
Fry the aubergine slices in sunflower oil. When they are golden, leave then to dry on paper towels.
Sauté the garlic gently in extra virgin olive oil, when golden add the crushed tomatoes and season with salt and pepper. Cook gently for 10-12 minutes for the tomato sauce.
Cut the buffalo mozzarella in slices.
Take a small oven dish and layer the ingredients in the following order: the tomato sauce, the aubergine slices, the sliced mozzarella and grated parmesan. Repeat until all the ingredients are finished.
Bake at 180°C in a preheated oven for 30 minutes.