Aubergine Parmesan

Prep the aubergine: make long 0.5 cm slices, salt them, let sit for 20-60 min, wipe salt and juice off with a towel

Start making the tomato sauce: glaze onions, add garlic & red wine (vinegar), add paste, tomatoes and seasoning (add Parmesan at the very end, right before its poured in the baking tray)

Frituur/bak de aubergine in batches op middelhoog vuur,

Make layers of aubergine - sauce - cheese (mozzarella & Parmesan). Final layer = cheese with a looot of Parmesan.

Bake (180°) until Parmesan is golden