Fresh, velvety, and oh-so thick, Pomì Strained Tomatoes have us DROOLING! Layered between crisp eggplant, creamy mozzarella, and freshly grated parmigiano reggiano, every bite of this stack tastes like creamy Italian heaven.

Directions:

1. Cut the aubergines into slices and fry in oil until golden.

2. In the meantime, cook Pomì Strained Tomatoes for 15 minutes on a high flame with the extra virgin olive oil, garlic, basil, salt and pepper.

3. Cut the mozzarella into slices and grate the Parmigiano.

4. Assemble the parmigiana in a tray by alternating layers of Pomì Strained Tomatoes sauce, aubergine, mozzarella and Parmigiano.

5. Bake in the oven for 15 minutes at 356 degrees.