Aubergine, tomato & parmesan bake (Berenjenas al horno con tomate y queso parmesano)

I love eggplant (almost like zucchini) so I found this recipe the other day and made last week .
The mix of aubergine, parmesan cheese, tomatoes and basil is glorious!
Course is for those who love the eggplant.
I know there are many :)
My mom  asked If I could  make this recipe tomorrow!
I told her of course! One of the things I like to go her house al these last days  my mom  asking  me certain dishes that she really love.
We have had  a great time together watching recipes in books and old magazines:)

Source: BBC Good food

Ingredients


2 garlic cloves crushed
5 tablespoon oil
2 cans chopped tomatos
1 small onion finally chopped
or 6 tomatoes ripe but firm 
2 tablespoon tomato puree
4 aubergine cut into round thick slices
100 grams parmesan freshly grated
20 g basil leaves
2 eggs beaten

Method

Heat oven to  200°c (400° F)
In a shallow pan, mix together the garlic 3 tablespoon of oil and chopped onion.
Cook over a high heat for 3 minutes. tip in the tomatoes, then simmer for 8 minutes, stirring every now and then.
Stir in the tomato puree.

Meanwhile heat a griddle pan until very hot. Brush a few of the aubergines with a little oil then add to the pan.
Cook over a high heat through about 5-7 minutes.
Lift onto kitchen paper and do the next batch.

Tip: when frying aubergine slices youll find they will absorb any amount of oil instantly.
dont be tempted to add more. As they cook aubergines release their juices along with some of the absorbed oil.

When all the aubergines are cooked, lay a few of them in the bottom of the ovenproof dish. Then sppon over some tomatoes sauce.
Sprinkle with parmensan cheese and some basil leaves.
Add seasoning, then repeat this process wityh all the remaining ingredients.
Finally pour the beatenb eggs over the top and sprinkle over a little more parmesan.
Bake for 20 minutes or until the topping is golden.

print recipe here

En español

Berenjenas con tomate y queso parmesano