Roasted Eggplants with Homemade Tomato Sauce and Grated Fresh Parmesan This dish of roasted eggplants, tomato sauce and fresh parmesan is nicely seasoned with garlic and olive oil, served with basil leaves and arugula salad. For 4 people : Ingredients: 2 large Eggplants Homemade tomato sauce Fresh shredded Parmesan Breadcrumbs 6-8 Basil leaves and arugula salad for decoration Homemade tomato sauce ingredients: Large can of whole peeled tomatoes 1 tablespoon of olive oil, 2 cloves of garlic, 2 onions, 1 bay leaf, 1 tablespoon of oregano, salt & pepper to taste. Steps to make the tomato sauce: Cook sliced onions in hot olive oil for 5 minutes 2. Add cloves of smashed garlic, cook for another 2 minutes 3. Add the full content of peeled tomatoes, 1 bay leaf, 1 teaspoon of dried oregano, salt and pepper and cook on a slow fire for 50 min Steps to bake eggplantes: 1. Slice eggplants crosswise into 0.5 cm thick slices; 2. Lay on a baking paper on a baking tray & sprinkle each slice with a drop of olive oil; 3.Heat the oven up to 200 degrees and bake the eggplants for 20 minutes turning them once after ten minutes; 4. In a baking dish put a layer of eggplants, tomato sauce and grated parmesan; 5. Form 2 or 3 layers and coat the top layer with breadcrambes; 6. Bake at 200 degrees for 40 minutes; 7. Serve with basil leaves and seasoned arugula salad. Bon appetite!
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