How to make
Start by making the sauce. Heat 5 tablespoons of oil in a pan. Finely chop the onion and pepper and fry them. Once they soften, add the grated or pureed tomatoes along with the finely chopped garlic cloves.
Season the sauce with salt, a spoonful of Worcestershire sauce, a little brown sugar, dried oregano, ground black pepper and a little chili. Cook the sauce until it thickens.
Cut the eggplants into circles and soak them in salted water for about half an hour to remove any bitterness. Dry them, salt them and fry them in a pan with heated oil.
Place the finished eggplants onto kitchen paper to remove the excess fat.
Transfer the tomato sauce into a baking tray and arrange the fried eggplant circles next to each other. Place a slice of mozzarella on each, followed by another eggplant.
You should have three rows of eggplant and three rows of mozzarella. Place the baking tray or dish in the oven and cook the eggplant in tomato sauce and mozzarella at 390°F (200°C) for about half an hour.
Serve the eggplant in tomato sauce sprinkled with finely chopped fresh parsley.
During eggplant season, be sure to try the other eggplant specialties, namely eggplant rolls, baba ganoush appetizer or the incredible eggplant with minced meat dish.
