Ingredients

• 2 homemade eggplants
• 1 tablespoon olive oil
• 1 onion
• 2 cloves of garlic
• 600 g of tomatoes from a can
• 2 teaspoons dried oregano

• salt pepper
• 250 g mozzarella
• 100 g of parmesan cheese
• 1 handful of basil

Cooking guidelines

Cut the eggplants lengthwise and fry dry on both sides in a grill pan.

Fry chopped onion and crushed garlic in oil. Add tomatoes, oregano, salt and pepper.

Spread the eggplant slices in a baking dish. Pour over tomato sauce, cover with a portion of sliced ​​mozzarella and grated Parmesan cheese. Add another layer of eggplant and tomato sauce. Cover the surface with the remaining mozzarella and parmesan cheese.

Bake for 15 minutes in an oven heated to 190 ° C.

At the end of the eggplant, sprinkle with basil leaves and parmesan cheese.