Eggplant bake in tomato sauce, Mozzarella and basil.
2 large eggplants
fresh basil, finely chopped
500 g Mozzarella, shredded
160 g Parmesan, grated
2 eggs
2 cup(s) hardtack
For the tomato sauce :
500 g tomato puree
oregano
1 dash(es) chilli powder
salt and pepper
1 onion, chopped
2 clove(s) garlic, chopped
4 tablespoon(s) olive oil
1 teaspoon(s) sugar
Wash and cut the eggplants to 1/2 cm circles. In a small bowl beat the eggs and add 1 tablespoon of oil. Dip the eggplant pieces on this mixture and coat with the hardtack. Spread the pieces on one layer on a big baking sheet and grill for 5-6 minutes on each side or until lightly brown.
In the meantime prepare the tomato sauce. In a medium saucepan sauté the onion and garlic with 3 tablespoons of the oil until they wither. Add the tomato puree, sugar, oregano, chilli, salt and pepper and 2/3 cup water. Simmer, covered, in low heat for 30 minutes.
Preheat the oven at 180C. In a medium baking pan spread the grilled eggplant. Pour over the tomato sauce and sprinkle with mozzarella and Parmesan cheese. Top with fresh basil. Bake for 45 minutes or until the cheeses are golden brown. Serve warm.
