First grease a tin with oil grease slightly. Grease a baking dish (about 25 x 20 cm) and layer the tomato sauce and eggplant slices alternately into the mold. Start with some tomato sauce and finish. Finally, spread the crème fraîche cheese mixture over it. The aubergines in a preheated oven at 200 degrees on the middle rail baked for 15 min. Golden brown (circulating air not recommended). Finally, distribute the remaining parsley on the casserole.
Clean the aubergines and cut into slices about 0.5 cm thick. Salt from both sides, pepper and place on the greased baking sheet. Sprinkle the aubergine slices with a little oil and bake in a preheated oven at about 200 degrees on the middle rail for about 30 – 35 minutes (circulating air is not recommended here).
Meanwhile, pluck the parsley green from the stems and chop it roughly. Mix the pizza tomato with 1 tablespoon of oil, about half of the parsley leaves and the pressed garlic clove. Season with a pinch of sugar, cayenne pepper, salt and pepper.
Separately mix the crème fraîche with the grated cheese.