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Clean and chop the onion, heat it in a pot with oil and let it brown for a couple of minutes.
Add the tomato puree, adjust the salt, add basil and 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 brown and drain them on paper towels.
In a 20x30 cm baking dish, pour in a little sauce, arrange a layer of eggplants, cover with sauce, mozzarella, Parmesan and basil.
Repeat the layers until all ingredients are used up, finishing with mozzarella and Parmesan.
Bake in a static oven at 200° for about 30 minutes.
Let rest for 15-20 minutes before serving.
Pot
Baking dish
Paper towels
Store in the refrigerator covered with cling film for 1-2 days. It can be frozen after cooking, perhaps already divided into portions, and thawed in the refrigerator when needed before reheating.
467.2 calories per serving. Gluten-free and vegetarian.
Italia, Sicilia
| Energy (kcal) | 70.36 |
| Carbohydrates (g) | 2.76 |
| of which Sugars (g) | 2.54 |
| Fat (g) | 4.12 |
| of which Saturates (g) | 2.42 |
| Protein (g) | 4.95 |
| Fiber (g) | 1.59 |
| Sale (g) | 0.11 |
