- 2 eggplants app. 1 kg
- 25 g Emborg Butter
- 1 tbsp salt
- 2 tins of peeled, chopped tomatoes
- 200 ml Emborg Pasta Cream
- 100 g breadcrumbs
- 1 handful basil
- 120 g Emborg Parmigiano Reggiano
Cut the aubergine into long sticks approx. 10 cm long, fry them in butter and drizzle with salt.
Place in an ovenproof dish and top with chopped tomatoes and the pasta cream.
Mix breadcrumbs, chopped basil and Italian Parmigiano Reggiano.
Top the dish with the mixture and bake in the oven for 40 minutes at 200 °C.