Eggplant with sauce and cheese in the oven

Ingredients:
1 kg long eggplants
500 ml tomato sauce
300 g mozzarella cheese
100 g parmesan cheese
1/2 onion
1 clove garlic
1 bunch basil
Olive oil
Oil for frying
Salt, pepper
A little flour
Eggs as desired
Preparation:
Cut the eggplants into long, thin slices (about 0.5 – 1 cm). Salt them and leave for 30 minutes to drain. Rinse and dry with kitchen paper. Then fry them in hot oil until they turn brown (or bake them in the oven for a lighter version). In a pan, fry the onion and garlic with a little olive oil. Add the tomato sauce and let it simmer for 15-20 minutes with a little salt, pepper and basil leaves. At the bottom of the pan, place a layer of sauce, a layer of eggplants, mozzarella and a little parmesan. Repeat the layers 2-3 times, ending with sauce and parmesan on top. Place the pan in a preheated oven at 180°C for 30-35 minutes. Let it cool slightly before serving.
Recipe from Mrs. Albana, the show "Rreze Dielli"
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