Serve 4 people
Preparation time: 30 minutes
Cooking time: 20 minutes
2 medium size courgettes
1 big aubergine
Dry origano, fresh basil
Parmesan cheese, butter, olive oil
Salt and pepper.
Preheat the oven (ventilated) at 180 degrees.
Wash the vegetables and cut them into round slices about 1/2 cm thick.
Grilled them for a few minutes until the water they contain has evaporated (especially in the aubergine and they look like in the pictures below).
Oil an oven proof dish and set the vegetable slices in layers.
Season with salt, pepper, olive oil and sprinkle some origano on top then add a layer of tomato sauce.
Repeat for 2/3 layers more.
Make the tomato your last layer and then add some more olive oil, sprinkle a good amount of Parmesan cheese and some basil leaves on top and some butter flakes.
Cook in the oven for about 20 minutes.
*Tomato sauce. I use some good quality 'passata'. Heat some olive oil in a pan, with one garlic clove, when it starts sizzling add the passata, salt and pepper. Add a little bit of water and a squash of tomato puree. Stir with a wooden spoon and cook for about 10 minutes stirring occasionally.