Finely mince the carrot, onion, and garlic. Parboil the carrots for about 5 minutes.
Cut the eggplant into 1 cm thick slices and soak in water to remove any bitterness. Remove the stringy parts from the whole tomatoes and mash them through a sieve to make smooth. You can omit this step if you need to.
Put olive oil and garlic in a cool frying pan and then turn the heat to low.
Once the garlic becomes golden, add the onion and continue cooking. When the onion becomes transparent, add the carrot and continue cooking.
Pour in the red wine and cook off the alcohol. Once the alcohol has cooked off, add the whole tomatoes, consomme, and bay leaf.
Flavor with ketchup and Japanese Worcestershire sauce. Season with salt and pepper, but please remember that the cheese also contains some salt.
Mix the flour with 100 ml of water and add to the pan. Simmer on low heat for 5 minutes. Once it becomes nice and thick, the deluxe tomato sauce is complete.
Heat a frying pan with olive oil and cook both sides of the eggplant slices. Once they have slightly browned, cover with a lid and steam.
When the eggplant slices have cooked, line them up in a heat-resistant dish and coat with lots of tomato sauce. Top with cheese.
Bake in a preheated 250°C oven for 5 minutes while paying attention to the state of the cheese and brownness.
Garnish with dried parsley and it's done!
If you make extra sauce, you can use the leftovers for pizza. It's convenient to have stored in the freezer. This photo shows pizza toast.
Story Behind this Recipe
This delicious gratin is made with Fall eggplants
●Please make sure to thoroughly cook the eggplant. ●If the sauce boils down too much, please add water.