Aubergine and tomato casserole

Name: Aubergine and tomato casserole
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 Aubergine (approx. 600 g); 2 Eggs (size M); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 TABLESPOONS Flour; 4 TABLESPOONS Breadcrumbs; 5 TABLESPOONS Olive oil; 3 Tomatoes; 250 g Mozzarella cheese; 2 stem(s) Basil

AUTHOR
Cassandra Brock

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 Aubergine (approx. 600 g)
2 Eggs (size M)
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 TABLESPOONS Flour
4 TABLESPOONS Breadcrumbs
5 TABLESPOONS Olive oil
3 Tomatoes
250 g Mozzarella cheese
2 stem(s) Basil

Directions

1
Wash and clean the aubergine and cut it into slices about 1 cm thick. Whisk the eggs in a deep plate, season with salt and pepper. Put flour and breadcrumbs on one plate each. Slices of aubergine one after the other in flour, egg and pa
2
Heat the oil in a frying pan. Fry the aubergines in it in portions while turning for about 4 minutes, remove.
3
Wash, clean and slice the tomatoes. Drain mozzarella and cut into slices. Layer the tomatoes, aubergines and tomatoes in a casserole dish in the shape of roof tiles. Season with salt and pepper.
4
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 20 minutes. Wash the basil, shake dry and pluck the leaves from the stalks. Garnish casserole with basil.