Parmigiana di melanzane (eggplant casserole)

Name: Parmigiana di melanzane (eggplant casserole)
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 5
Ingredients: 750 g Auberginen, Salz; 2-3 eggs, 1 onion; 2 Garlic cloves; 1 bunch/pot of basil; 7-10 Tbsp Olive oil; 1 large and 1 small tin of tomatoes; 7-10 Tbsp Pepper, some sugar; 250 g Mozzarella cheese

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 5

750 g Auberginen, Salz
2-3 eggs, 1 onion
2 Garlic cloves
1 bunch/pot of basil
7-10 Tbsp Olive oil
1 large and 1 small tin of tomatoes
7-10 Tbsp Pepper, some sugar
250 g Mozzarella cheese

Directions

1
Clean and wash the aubergines and cut them lengthwise into thin slices. Salt them, put them between kitchen paper, weigh them down and let them stand for about 1 hour
2
Hard boil eggs. Quench and let them cool down. Peel and chop onion and garlic. Wash and finely chop the basil
3
Heat 1-2 tablespoons of oil in a wide saucepan. Sauté onion and garlic in it until transparent. Add tomatoes and juice and chop them coarsely, bring to the boil. Add about 1/3 basil. Let it boil down for 15-20 minutes. Season to taste with salt, pepper and sugar
4
Heat 6-8 tablespoons of oil in portions in a frying pan. Dab aubergines dry and fry them on both sides until golden brown. Drain on kitchen paper. Grate the Parmesan finely. Peel the eggs. Drain the mozzarella. Cut both into thin slices
5
Spread the bottom of a large casserole dish thinly with sauce. Place a layer of aubergines on top. Sprinkle with some parmesan. Place a little egg, mozzarella, sauce and basil on each layer. Layer the remaining ingredients in the same way, finishing with sauce and parmesan
6
Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 40 minutes