Italian Eggplant Case

Step 1 Cut the eggplants lengthwise into 1/2 cm thin slices.

Step 2 Lightly rub the eggplant slices with a pinch of salt and place them in a sieve. Place a plate under the sieve to catch the liquid. Let the eggplant slices sit for at least 1 hour.

Step 3 Preheat the oven to 180°C top and bottom heat.

Step 4 For the sauce, cut the peppers and onions into fine cubes and finely chop the garlic.

Step 5 Heat rapeseed oil in a pot, add onion and fry. Fry the peppers and garlic one at a time. Add the bay leaf, deglaze with pureed tomatoes and simmer for 15 minutes.

Step 6 Heat a fluted pan and add some salt to the pan. Fry all the eggplant slices one at a time in the pan.

Step 7 Take the bay leaf out of the sauce. Layer eggplant slices, sauce and cheese in a baking dish. Season with salt and pepper if desired.

Step 8 Bake in the oven for 15 minutes. Remove when the cheese turns golden brown.