Autumn parmigiana

 This is a rich dish best served with some beef, like a nice fillet steak, on a dark evening. A glass of good red wine and a green side salad will complete the meal.

2 servings

1 aubergine

Olive oil

About 300 g tasty organic tomato sauce

A handful of basil leaves

1-2 cloves of garlic

2 handfuls of freshly grated parmesan

Freshly ground black pepper

About 100 g full fat goat cheese cut into small pieces 

Wash the aubergine and cut into thin slices. Fry them in olive oil over medium high heat on both sides until golden. Set aside. 

Preheat the oven to 210° C roast.

Oil an oven-proof dish with some olive oil. Place half of the aubergine slices in the bottom. Top with half of the basil leaves, some pressed garlic, black pepper, and half of the tomato sauce. Top with half of the goat cheese and parmesan. Follow with a second layer the same way.

Sprinkle with some olive oil and bake in the oven for 20 minutes.