FRIJE

Instructions

• 1.   First of all, remove the stem from the eggplants, cut them lengthwise into 1 cm thick slices and set them aside. Whether you use a cast iron grill or your barbecue, make sure it is really hot.
  Since I didn't have any of those at home, I brushed my eggplant slices with olive oil using a brush. I placed them on a baking sheet lined with parchment paper and cooked them for 10 minutes on each side in a convection oven (so 20 minutes in total, I just flipped them halfway through) in a preheated oven at 210°C (410°F).
  
  Meanwhile, pour 2 to 3 tablespoons of olive oil into a large skillet over medium heat. Add the onion, garlic, and dried oregano and cook for 10 minutes, until the onion becomes translucent and the garlic barely colors.
  Add the tomato flesh or peeled tomatoes to the onion, garlic, and oregano. Mix everything well, cover, and simmer for 15 minutes.
  When the sauce has reduced, season with salt, pepper, and a splash of red wine vinegar and add the basil. You can leave the tomato pieces whole or puree them.
  
  Take a 25 cm x 12-15 cm baking dish. Pour a thin layer of tomato sauce, sprinkle with Parmesan cheese, and cover with a layer of eggplants. Repeat until all the ingredients are used, finishing with a layer of tomato sauce and Parmesan cheese. I like to mix breadcrumbs with olive oil and a little dried oregano and sprinkle it all over the Parmesan (I didn't do it). Sometimes I serve this dish with a ball of shredded mozzarella on top and the result is very nice too.
  
  Bake the dish at 190°C (375°F) for half an hour, until it becomes golden, crispy, and bubbling.

Nutritional information *

Reference

• www.papillesetpupilles.fr/2013/06/aubergines-a-la-parmigiana-facon-jamie-oliver.html/