Clean and chop the onion, heat it in a pan with oil and let it brown for a couple of minutes.
Add the tomato puree, season with salt, add basil and let it cook over low heat for 45-50 minutes.
Cut the mozzarella into cubes and slice the eggplants lengthwise.
Fry the eggplants in hot oil at 170° until golden and drain them on absorbent paper.
In a 20x30 cm baking dish, pour some sauce, arrange a layer of eggplants, cover with sauce, mozzarella, Parmigiano and basil.
Repeat the layers until the ingredients are used up, finishing with mozzarella and Parmigiano.
Bake in a static oven at 200° for about 30 minutes.
Let rest for 15-20 minutes before serving.
Pan
Baking dish
Absorbent paper
Store in the refrigerator covered with cling film for 1-2 days. It can be frozen after cooking, possibly already divided into portions, and thawed in the refrigerator as needed before reheating.
467.2 Calories per serving. Gluten-free and vegetarian.
Italia, Sicilia
| Energy (kcal) | 80.11 |
| Carbohydrates (g) | 4.85 |
| of which Sugars (g) | 4.85 |
| Fat (g) | 4.22 |
| of which Saturates (g) | 2.5 |
| Protein (g) | 5 |
| Fiber (g) | 1.98 |
| Sale (g) | 0.06 |
