Mozzarella and eggplant casserole

Name: Mozzarella and eggplant casserole
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 2 small aubergines; 7-10 Tbsp Salt; 2 TABLESPOONS Olive oil; 4 big tomatoes; 2 (125 g each) balls of mozzarella cheese; 30 g Butter or margarine; 40 g Flour; 1/4 l Milk; 1/4 l Vegetable broth (instant); 7-10 Tbsp freshly ground pepper; 7-10 Tbsp grated nutmeg; 100 g Parma ham; 4 Stem(s) Basil; 2 TABLESPOONS freshly grated Parmesan cheese

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

2 small aubergines
7-10 Tbsp Salt
2 TABLESPOONS Olive oil
4 big tomatoes
2 (125 g each) balls of mozzarella cheese
30 g Butter or margarine
40 g Flour
1/4 l Milk
1/4 l Vegetable broth (instant)
7-10 Tbsp freshly ground pepper
7-10 Tbsp grated nutmeg
100 g Parma ham
4 Stem(s) Basil
2 TABLESPOONS freshly grated Parmesan cheese

Directions

1
Wash and clean the aubergines and cut them into slices about 1/2 cm thick. Sprinkle with salt. Heat the oil in a pan and fry the slices evenly in it. Take them out. Wash, clean and slice the tomatoes.
2
Cut mozzarella into slices as well. Heat the fat and dust with flour. Stir and sauté briefly. Add milk and stock while stirring, bring to the boil. Season to taste with pepper and nutmeg. Grease a casserole dish with oil and pour in a little béchamel sauce. Layer tomatoes, eggplants, mozzarella and Parma ham in flakes. Pour béchamel sauce over it. Wash the basil, pluck the leaves from the stems. Sprinkle a little over the casserole.
3
Layer tomatoes, eggplants, mozzarella and Parma ham in flakes. Pour béchamel sauce over it. Wash the basil, pluck the leaves from the stems. Sprinkle a little over the casserole. Season with salt and pepper. Sprinkle with parmesan and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas mark 3) for about 35 minutes. Remove from the oven and garnish with remaining basil