Melanzane alla Parmigiana

Instructions

1. • 1 onion
   • 1 tbsp olive oil
   • 300 g strained tomatoes

   Cut the onion into small cubes and fry in a small pot with oil. After about 5 minutes, pour in the strained tomatoes and simmer for 10 minutes.

2. • 1 aubergine
   • 1 tbsp olive oil
   • 200 g mozzarella

   Meanwhile, cut the aubergine into slices about 5 mm thick and fry on both sides in a large pan with a little oil. Cut the mozzarella into small cubes.

3. Layer the aubergines alternately to form turrets. One layer of aubergines, one layer of tomato sauce, one layer of mozzarella and so on. Then place in the oven at 200° C for 15 to 20 minutes.

4. • 2 tomatoes
   • 1 onion
   • 1 red chili
   • 1 red pepper
   • 1 yellow pepper

   Cut both tomatoes, the onion, the chilli and both peppers into rough cubes. Fry the onion in a little oil for 5 minutes. Add the peppers, tomatoes and chilli and simmer for another 5 minutes.

5. • 100 ml white wine
   • salt
   • pepper
   • rosemary
   • 1 tbsp olive oil

   Deglaze the paprika vegetables in the pan with white wine and simmer for another 5 to 10 minutes. Season with salt, pepper and rosemary. Drizzle with a dash of olive oil and carefully puree in a suitable container with a hand blender.

6. • parmesan

   Serve the aubergine towers on top of the pepper sauce and with ground Parmesan. 

Happy cooking and Mahlzeit!