Baked aubergines with tomato sauce and parmesan

Baked aubergines with tomato sauce and parmesan

Ingredients for 8 portions

• 4 Eggplant(s)
• 2 tbsp Olive oil, good
• 2 Garlic cloves)
• 6 tbsp tomato paste
• 2 can Tomatoes, chunky
• Salt and pepper, freshly ground
• 10 Basil leaves, cut into strips
• 100 g Parmesan in one piece

Nutritional values ​​per serving

• kcal 106
• protein 6.41g
• fat 6.04g
• carbohydrate 6.14g

Preparation

• Working time about 25 minutes
• Cooking/baking time approx. 20 minutes
• Total time about 45 minutes

Wash the aubergines and cut into slices about 1 cm thick, salt generously and leave to stand for about 30 minutes. Then wash off the salt well and pat the aubergines dry with kitchen paper. Important: the salt must be washed off really well, otherwise the aubergines will taste too salty!

Preheat the oven to 180 °C top/bottom heat.

In the meantime prepare the tomato sauce. To do this, chop the garlic and fry briefly in the olive oil, add the tomato paste and sauté briefly, then add the chopped tomatoes, bring to the boil, season the sauce with salt and freshly ground pepper and add the basil cut into strips.

Briefly fry the aubergines until they get some color (I usually do this without oil because of the calories - if you don't mind it, you can of course use olive oil for this).

Lay the slices close together on a baking sheet lined with baking paper, top each with a good tablespoon of tomato sauce and some freshly grated parmesan.

Bake in the hot oven for about 15 minutes until the aubergines are soft and the cheese is melted and slightly crispy.