Schnitzel pan au gratin

Name: Schnitzel pan au gratin
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 large aubergine (about 400 g); 7-10 Tbsp Salt; 4 Tomatoes; 200 g Baby Spinach; 2 Garlic cloves; 1 small onion; 1 TABLESPOON Butter; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 6 Pork cutlet (approx. 125 g each); 5 1/2 TABLESPOONS Oil; 1 can(s) (425 ml) strained tomatoes; 150 ml Vegetable broth; 2 TABLESPOONS dark balsamic vinegar; 4 Stem(s) Basil; 7-10 Tbsp Sugar; 50 g Parmesan cheese; 7-10 Tbsp Grease

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 large aubergine (about 400 g)
7-10 Tbsp Salt
4 Tomatoes
200 g Baby Spinach
2 Garlic cloves
1 small onion
1 TABLESPOON Butter
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
6 Pork cutlet (approx. 125 g each)
5 1/2 TABLESPOONS Oil
1 can(s) (425 ml) strained tomatoes
150 ml Vegetable broth
2 TABLESPOONS dark balsamic vinegar
4 Stem(s) Basil
7-10 Tbsp Sugar
50 g Parmesan cheese
7-10 Tbsp Grease

Directions

1
Clean the aubergine and cut into 8-10 slices. Sprinkle both sides of the slices with salt and place on kitchen paper. Wash, clean and halve the tomatoes. Clean and wash the spinach. Peel garlic and onion and dice finely up to 1/2 clove. Melt 1 tablespoon butter in a pot. Fry onion and half of the garlic.
2
Add spinach and 3-4 tbsp. water and cook for 2-3 minutes, turning. Season with salt, pepper and nutmeg. If necessary, beat meat flatter and season with salt and pepper. Rub the pan with 1/2 clove of garlic. Heat 3 tablespoons of oil in it. Fry the aubergine slices in approx. 3 portions on both sides, remove. Add 2 tbsp. oil to the pan. Fry the escalopes in 2 portions on both sides, remove. Add remaining garlic and 1/2 tbsp. oil to the pan and sauté briefly. Add strained tomatoes, stock and vinegar and simmer for about 4 minutes.
3
Add 2 tbsp. oil to the pan. Fry the escalopes in 2 portions on both sides, remove. Add remaining garlic and 1/2 tbsp. oil to the pan and sauté briefly. Add strained tomatoes, stock and vinegar and simmer for about 4 minutes. Meanwhile wash basil, dab dry and cut into fine strips, except for something to garnish. Season tomato sauce with salt, pepper and sugar. Stir in basil. Grease the casserole dish. Add aubergine slices, halved tomatoes, escalope and spinach alternately and pour tomato sauce over it. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 12-15 minutes. Finely grate the Parmesan cheese and sprinkle over it approx. 5 minutes before the end of the cooking time
4
Meanwhile wash basil, dab dry and cut into fine strips, except for something to garnish. Season tomato sauce with salt, pepper and sugar. Stir in basil. Grease the casserole dish. Add aubergine slices, halved tomatoes, escalope and spinach alternately and pour tomato sauce over it. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 12-15 minutes. Finely grate the Parmesan cheese and sprinkle over it approx. 5 minutes before the end of the cooking time
5
Waiting time approx. 15 minutes