Eggplant parmigiana

1. Preheat the oven to 200°C (400°F).
2. Generously sprinkle the eggplant rounds with coarse salt.
3. Let sit for 20 minutes to allow excess liquid to drain.
4. Heat the tomato sauce, then add the tomato paste and simmer for 20 minutes.
5. Rinse the eggplant rounds well and pat dry with paper towels.
6. Heat oil in a large skillet. Flour and lightly season the eggplant rounds with pepper.
7. Cook on both sides until they turn light brown. Remove from skillet and reserve.
8. Coat the bottom of a 5 cm (2 in.) deep oven-safe dish with a bit of tomato sauce, then cover with the eggplant rounds.
9. Coat with more tomato sauce, sprinkle with the Parmesan and top with the mozzarella.
10. Repeat and finish with tomato sauce, Parmesan and mozzarella.
11. Bake in the oven for 20 to 25 minutes.
12. The top should turn golden brown.

Quick tomato sauce:

1. Heat the oil over medium heat in a saucepan.
2. Sweat the onion for a few minutes (without colouring).
3. Add the garlic.
4. Stir.
5. Add the tomatoes and tomato paste.
6. Bring to a boil.
7. Season with salt and pepper.
8. Lower the heat.
9. Cook for 20 minutes.
10. Stir in the basil just before adding the sauce to your recipe.
11. Serve.

Note:

Making a homemade sauce is as easy as pie, and our quick recipe can be used... in all kinds of dishes!