Neapolitan Aubergine Gratin Recipe

Ingredients:

• 2 large aubergines, sliced into rounds
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 cans chopped tomatoes
• 1 tbsp sugar
• 2 tsp dried oregano
• 1 cup breadcrumbs
• 1/2 cup grated parmesan cheese
• 1/4 cup chopped fresh parsley
• 1/4 cup olive oil
• Salt and pepper to taste

Directions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a large sauté pan over medium-high heat. Add onions and garlic and sauté until the onion is translucent, about 5 minutes.
3. Add chopped tomatoes, sugar, oregano, salt, and pepper to the pan. Let the tomato mixture simmer for 10-15 minutes.
4. In the meantime, coat eggplant slices in olive oil and place them on a baking sheet. Bake for 10-15 minutes or until softened and lightly browned.
5. In a separate bowl, mix breadcrumbs, parmesan cheese, and chopped parsley.
6. Spread a layer of tomato sauce at the bottom of a large baking dish. Add a layer of eggplant slices on top of the tomato sauce, followed by a layer of breadcrumb mixture. Repeat these layers until all the ingredients are used up, making sure to end with a layer of breadcrumbs on top.
7. Bake for 25-30 minutes or until the top is golden brown and crispy. Serve hot.