Easy version of the famous Parmigiana

For 1 p slice eggplant, put in a colander with salt, rinse, dry and prebake in the oven as explained several times before. Use the eggplant immediately or store in the fridge.

Take a small springform and cover with baking paper. Chop 4 garlic cloves, 1 red onion and a handful of fresh basil. Add pepper and salt and spread some of this mixture in between each layer.

Start with a layer of the eggplant, herbal mixture, 1 teaspoon of grated parmigiano, sliced tomato, herbal mixture. If you prefer a thick parmigiana then you can repeat this. Finish with sliced mozzarella (125 grams for 1p).

Bake in the oven at 180° for 30-40 mins. Decorate with fresh basil and serve with or without a green salad.

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