Eggplant in tomato and cheese sauce

Step-by-step cooking

1. Step 1:

   

   Ingredients

2. Step 2:

   

   Let's start with the sauce. To do this, we make a cross-shaped incision on each tomato and pour boiling water over them. We keep the tomatoes there for 2-3 minutes. Then drain the boiling water and dip it in cold water.

3. Step 3:

   

   Peel the tomatoes and whisk them into a puree using a blender or just finely chop.

4. Step 4:

   

   In a deep saucepan, heat the olive oil and fry the garlic until light flavor. Pour in the tomato puree and cook for 30 minutes on low heat.

5. Step 5:

   

   After 30 minutes, add chopped basil, salt, sugar and pepper to taste to the sauce. Boil for another 5 minutes and the sauce is ready.

6. Step 6:

   

   While the sauce is cooking, cut the eggplant into circles about 5 mm thick.

8. Step 7:

   

   And fry them in vegetable oil until they are ruddy and soft. If desired, you can sprinkle the eggplants with salt and pepper before frying, I have enough salt from the sauce and cheese, so I don't salt the eggplants, You are guided by your taste.

9. Step 8:

   

   When the sauce and eggplants are ready, we take a dish for baking. Pour the sauce on the bottom in an even layer.

10. Step 9:

    

    Spread fried eggplants on top.

11. Step 10:

    

    Sprinkle eggplant with grated parmesan and spread slices of mozzarella (if you, like me, use solid mozzarella for pizza, then in this case it is better to grate it on a coarse grater).

12. Step 11:

    

    Repeat the layers until the form is completely filled. The last layer we will have tomato sauce and cheese, as well as crushed white breadcrumbs. Bake the eggplants in a preheated 180 C oven for about 30 minutes.

13. Step 12:

    

    We take the casserole out of the oven and serve it to the table. Bon appetit!