Eggplant Parmigiana

1. Clean the eggplants and cut crosswise into thin slices, brush with olive oil.

2. Peel and finely cut the onions and garlic, add both to the pot. Heat the pot on highest level up to the roasting window, switch to a low level and roast lightly.

3. Add tomatoes and season with salt and pepper. Heat the pot on highest level up to the vegetable window, switch to a low level and cook for approx. 5 minutes in the vegetable area.

4. Preheat oven to 200°C (top and bottom heat).

5. Finely cut the basil leaves and add to the tomato sauce. Season to taste with salt, pepper and olive oil.

6. Heat the pan on highest level up to the roasting window, switch to a low level, add the first batch of eggplant slices and roast until the turning point is reached.

7. Turn over the eggplants and roast the other side too until the turning point is reached. Roast the rest of the eggplant slices in the same way.

8. Dice the mozzarella and grease the Lasagnera with olive oil. Layer the eggplants, tomato sauce, mozzarella and Parmesan, with cheese and breadcrumbs used as the final layer.

9. Bake the gratin in the lower section of the oven for approx. 20 minutes.