👉 Traditional (more authentic) option
Fry the slices in oil at 170-180°C until golden brown.
Drain them on paper towels.
👉 Lighter option
Brush them with olive oil and bake at 200°C for 20 minutes, turning them halfway through.
💡 Chef’s tip: The eggplants should be very dry before cooking to prevent them from absorbing too much oil.
2️⃣ Prepare the flavorful tomato sauce
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Olive oil
Tomato sauce
Parmesan cheese
Sauté the onion in olive oil over low heat for 5 minutes.
Add the garlic and cook for 1 minute.
Stir in the crushed tomatoes.
Season with salt and pepper, and add a pinch of sugar if desired.
Simmer for 20 to 30 minutes over low heat.
Remove from heat and stir in the chopped basil.
