Preparation
Start by cutting the eggplants into slices about 1 cm thick. Season both sides with salt and leave to stand for 30 minutes to extract all the liquid.
Chop the garlic and sauté in the oil in a frying pan. Add the crushed tomatoes, a tablespoon of vinegar and cook over medium heat to obtain a rich tomato sauce. Season with salt and pepper and add a little basil.
Preheat your oven to 225 degrees.
Pat eggplant slices dry on paper towels and place on a baking sheet. Brush each side with olive oil. Bake for 10-15 minutes (until they have a little color).
Slice the mozzarella and place in an ovenproof dish. Oil the dish. Arrange the slices of eggplant and top with the tomato sauce. Top with the mozzarella slices and garnish with Parmesan and basil.
Leave the gratin in the oven for about 30 minutes, until golden and bubbly on top.
Serve piping hot with your Sigdal Norwegian pumpkin seed crackers.
With Sigdal, dare healthy excess!
