Melanzane di Parmigiana is a simple dish, but so incredibly good. I slice the eggplant and brush them with oil and season with salt and black pepper. Roast the aubergine slices in the oven for 20-30 minutes at 175 C. Put a layer of aubergine in a baking dish and cover them with tomato sauce, which you have made yourself or bought at the store. Sprinkle on grated cheese and make two more layers of everything. Put into the oven at 175 degrees C for 30 minutes. Serve with a good salad.