Eggplant Tomato

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Clean and wash the aubergines and cut them into slices about 1 cm thick. Heat 2 tablespoons of oil in a pan. Fry the aubergines in the pan in portions, turning them golden brown. Gradually add 4 tablespoons of oil. Line a baking tray with kitchen roll. Place the fried eggplants on top to drain. Prick aubergines several times with a fork and cover with a second layer of kitchen paper.

2. 2

   Let it rest for about 45 minutes so that as much oil as possible can be absorbed by the paper. Peel and finely dice the onion and garlic. Wash the herbs and dab dry. Chop the parsley. Heat 2 tablespoons of oil in a saucepan. Fry the onion and garlic briefly. Add tomatoes and juice. Add parsley, 3 thyme stems, bay leaf, tomato paste and sugar. Season with salt and pepper. Chop the tomatoes roughly. Bring everything to the boil and let it boil down open at low heat for about 30 minutes. Remove thyme and bay leaf. Puree the sauce with a chopping stick if necessary.

3. 3

   Add parsley, 3 thyme stems, bay leaf, tomato paste and sugar. Season with salt and pepper. Chop the tomatoes roughly. Bring everything to the boil and let it boil down open at low heat for about 30 minutes. Remove thyme and bay leaf. Puree the sauce with a chopping stick if necessary. Stir half of the parmesan into the tomato sauce. Season sauce again with salt and pepper. Layer the aubergine slices in flakes in an ovenproof dish (approx. 1 3/4 litre capacity; approx. 4 cm deep). Season layer by layer with salt and pepper and cover with tomato sauce. Sprinkle with the rest of the parmesan and drizzle with 4 tablespoons of oil. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 20 minutes. Pluck the rest of the thyme into small stems and sprinkle on top

4. 4

   Stir half of the parmesan into the tomato sauce. Season sauce again with salt and pepper. Layer the aubergine slices in flakes in an ovenproof dish (approx. 1 3/4 litre capacity; approx. 4 cm deep). Season layer by layer with salt and pepper and cover with tomato sauce. Sprinkle with the rest of the parmesan and drizzle with 4 tablespoons of oil. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 20 minutes. Pluck the rest of the thyme into small stems and sprinkle on top

5. 5

   Waiting time approx. 45 minutes

Nutrition Facts

KCAL
360 kcal

CARBS
13 g

FATS
27 g

PROTEINS
14 g