Parmigiana di Melanzane (eggplant casserole)

Name: Parmigiana di Melanzane (eggplant casserole)
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 6
Ingredients: 750 g Aubergines; 7-10 Tbsp Salt; 2-3 Eggs (size M); 1 medium onion; 2 Garlic cloves; 1 collar Basil; 100 ml Olive oil; 1 (425 ml) large + 1 small tin of peeled tomatoes Pepper; 250 g Mozzarella cheese; 100 g freshly grated Parmesan cheese

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 6

750 g Aubergines
7-10 Tbsp Salt
2-3 Eggs (size M)
1 medium onion
2 Garlic cloves
1 collar Basil
100 ml Olive oil
1 (425 ml) large + 1 small tin of peeled tomatoes Pepper
250 g Mozzarella cheese
100 g freshly grated Parmesan cheese

Directions

1
Clean and wash the aubergines and cut them into slices about 1/2 cm thick. Line a tray or large board with kitchen paper, place aubergine slices on top and salt. Cover with kitchen paper and weigh down with a second tray or board.
2
Leave for about an hour. In the meantime, pierce the eggs and boil them in plenty of boiling water for 10 minutes until hard. Quench eggs under cold water and let them cool down. Peel onion and garlic.
3
Roughly dice the onion, press the garlic through a garlic press. Wash basil, dab dry and cut 1/3 into strips. Heat 2 tablespoons of olive oil in a saucepan, fry the onion and garlic in it.
4
Cut the tomatoes coarsely with a long knife in the tin, add to the onions and bring to the boil. Add basil and boil down at medium heat for about 15 minutes until creamy. Season the finished sauce with salt and pepper.
5
Cut mozzarella into thin slices. Peel the eggs and also cut them into slices. Cut the rest of the basil into strips, except for some for garnishing. Dab aubergines dry. Heat the remaining oil in portions in a large frying pan.
6
Fry the aubergines in it in portions until golden brown. Drain well on kitchen paper. Place a thin layer of tomato sauce on the bottom of an oven dish and cover with a layer of eggplants.
7
Sprinkle with some parmesan. Place some slices of egg and mozzarella on top and cover with tomato sauce. Sprinkle with basil and place another layer of eggplants on top. Layer the remaining ingredients in the same order and finish with a layer of tomato sauce.
8
Leave about 25 g of parmesan cheese for sprinkling. Bake the aubergine casserole in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 40 minutes. After approx. 30 minutes sprinkle with remaining Parmesan cheese.
9
Garnish with basil. The casserole tastes best lukewarm, but can also be served cold.