Melanzane alla parmigiana

Cut the eggplant lengthwise with a thickness of 1cm.

Microwave the eggplant for 3 minutes in a bowl that can be covered with plastic wrap.

When the eggplant is cooked, pass it through the frying pan to brown it and add salt when you take it out.

In another frying pan, sauté the crushed tomato a little. Add salt and pepper.

Arrange layers of eggplant, tomato and mozzarella on a platter. Finish with grated Parmesan cheese.

Gratinate in oven.