Ingredients for 9 portions:
- 400 g Ginos grilled eggplants (COD. 01104),
- 150 g Ginos tomato and olive oil sauce (COD. 03001),
- Ginos "La Tremenda" cream (COD. 03227),
- 50 g grated bread,
- 50 g Parmesan cheese,
- 150 g sliced mozzarella,
- 4 basil leaves.

1. Pour 4 spoonfuls of tomato and olive oil sauce in a pyrex dish.
2. Lay a layer of eggplants down on it and cover them with another layer of sauce.
3. Sprinkle with some Parmesan cheese and some grated bread.
4. Season with basil and some mozzarella slices.
5. Pour another layer of sauce adding some drops of "La Tremenda" cream and pour another layer of eggplants.
6. Add other layers depending on your preferences and the height of the dish, alternating the different layers.
7. Finally cover it with tomato sauce, some drops of "La Tremenda" cream, some mozzarella slices, basil slices and Parmesan cheese.
8. Bake it at 160°C for 15 minutes.