500 gm aubergines, peeled and cut lengthwise into 1/2 cm thick slices
1 tin peeled whole tomatoes
200 gm emmental / mozarella cheese
4 tablespoons olive oil
salt to taste
Slightly brown the aubergine slices in a pan with half the oil.
Layer an ovenproof dish (about 25 cm x 15 cm x 4 cm) with the aubergines, tomatoes (broken into smaller pieces with your fingers) and grated cheese. Be generous with the tomato juice in the tin as the aubergines have to absorb the tomato flavours. You should be able to make two layers of aubergines. Sprinkle the rest of the olive oil on top.
Bake at 150 deg. C. for about 45 mins. I like to give it a quick broil (heat from above) in the last 5 minutes so that the cheese forms a light brown crust.
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