Baked Aubergine Tomato And Cheese Gratin
|Aubergines||2 Large, cut lengthwise 1/2 inch thick|
|Olive oil||1 Cup (16 tbs)|
|Italian sauce||250 Milliliter (Basic Variety)|
|Parmesan cheese||50 Gram (Cheddar Cheese)|
|Fine breadcrumbs||100 Gram, mixed with 2 tablespoon of chopped parsley|
|Chopped parsley||2 Tablespoon, mixed with fine breadcrumbs|
|For basic italian tomato sauce|
|Olive oil||4 Tablespoon|
|Garlic||3 Tablespoon, chopped|
|Fresh basil||1⁄2 Cup (8 tbs), chopped coarsely|
|Fresh black pepper||1 Teaspoon|
Blanch, skin and chop tomatoes.
Run through a mixer until smooth.
Place in a saucepan and put on a slow flame until the pulp becomes thick.
If the tomatoes are pulpy, this may only take 5 minutes.
Add salt, sugar, basil and black pepper.
Remove from the gas.
Heat the oil in another pan.
Fry the garlic until golden and pour the tempering onto the tomato sauce.
Season the slices of aubergine with salt and shallow fry in the olive oil, turning once.
Drain the oil.
Layer the aubergine, tomato sauce and mozzarella, finishing off with mozzarella, Parmesan cheese and herbed breadcrumbs on top.
Place in an oven for 20 minutes or until the cheese bubbles.