Baked Aubergine (Eggplant) Marinara

1 large aubergine (eggplant), sliced.  It is not necessary to peel it.
1 Tbsp. salt
1 or 2 fresh tomatoes, sliced
Ready-made marinara or spaghetti sauce, or home-made sauce, approx. 500 ml
Soy Parmesan or Nutritional Yeast Flakes

Mix the salt with water in a bowl, and soak the aubergine slices for 10 minutes to give them a milder flavour.

Remove the slices from the water and dry them with a paper towel.  Arrange them in a lightly oiled casserole dish, and place the tomato slices on top.

Pour the sauce over the aubergine and tomatoes and cover with kitchen foil.

Bake for 40-45 minutes at 220 degrees C (200 degrees C for fan ovens), or 425 degrees F.  Sprinkle with Soy Parmesan or nutritional yeast flakes before serving.

Makes 4 servings.

Serving suggestion:  With fettuccine or wide flat noodles, green salad, and garlic bread.