3 small eggplants, with skin, cut into 0.5 cm slices
Coarse salt to taste for sprinkling
6 tablespoons of olive oil
1 chopped onion
3 cups of tomato puree
3 tablespoons of chopped fresh basil
Salt to taste
100 g of grated Parmesan cheese
200 g of sliced mozzarella cheese
4 hard-boiled eggs, cut into wedges
Fresh basil leaves for garnish
3 small eggplants, with skin, cut into 0.5 cm slices
Coarse salt to taste for sprinkling
6 tablespoons of olive oil
1 chopped onion
3 cups of tomato puree
3 tablespoons of chopped fresh basil
Salt to taste
100 g of grated Parmesan cheese
200 g of sliced mozzarella cheese
4 hard-boiled eggs, cut into wedges
Fresh basil leaves for garnish
In a baking dish, arrange the eggplant slices in layers, sprinkle with coarse salt and let it rest for an hour
Wash them and pat dry slightly with paper towels
In a skillet, heat the olive oil and sauté the onion for two minutes or until softened
Add the tomato puree and simmer
Combine the basil and season with salt
In a rectangular refrigerator dish greased with olive oil, alternate layers of eggplant, Parmesan cheese, mozzarella cheese, egg wedges, and tomato sauce, finishing with the tomato sauce
Garnish with fresh basil and bake in a preheated oven at 200°C for 35 minutes or until the eggplant is tender
