For 4 people
For 4 people
Preheat the oven to 200°C and wash and cut the Aubergines into slices,
Place them on the baking sheet of the oven with parchment paper and pour over a little olive oil and salt.
Bake at 200°C for 7 minutes.
In the mixer pour the whole tomatoes peeled with the sugar, a little salt, the basil and the peeled and pressed garlic clove.
Mix quickly and pour this tomato sauce over the toasted eggplants. Add pieces of mozzarella, olives and a few chips of Grenoble on top.
Bake at 210°C for 10 minutes
Serve
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