An amazing recipe from northern Italy. Fennel or zucchini can be used instead of eggplant, but eggplant is the best version of the recipe! #games
Ingredients: Eggplant, Garlic, Onion, Tomatoes (or 800g canned tomatoes), White wine vinegar (I prefer add white wine, chopped basil, oregano (dried), parmesan (grated), breadcrumbs, oregano, mozzarella (optional), Olive oil
Cooking method:
Saute onion and garlic in olive oil along with dried thyme.
Peel the tomatoes, cut into cubes and add to the pan. Season to taste and cover (add a little water if necessary). Boil Periodically crushing the tomatoes with a spoon for about 15 minutes.
Add some vinegar to the sauce. Finely chop the basil and oregano. Add to the almost ready sauce and boil a little more. If desired, you can puree the sauce with a blender.
Cut the eggplant into rings and fry in a pan on both sides. Pour a spoonful of sauce into a baking dish, put part of the eggplant on top and sprinkle with Parmesan (add mozzarella). Repeat layers.
Put the sauce on the last layer and sprinkle with parmesan. On top, you can put bread crumbs mixed with olive oil and chopped basil. You can finish with mozzarella slices, but this is not necessary. Bake in the oven for 30 min.