Tomato casserole alla caprese

Name: Tomato casserole alla caprese
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 2 small aubergines; 7-10 Tbsp salt, pepper, nutmeg; 4 big tomatoes; 250 g Mozzarella (e.g. buffalo mozzarella); 2-3 TABLESPOONS Olive oil; 1 Onion; 2 tablespoons (30 g) Butter; 2 heaped tablespoons (40 g) Flour; 1/4 l Milk; 1 TEASPOON Vegetable broth; 100 g Parma ham in thin slices; 4-5 Stem(s) Basil

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

2 small aubergines
7-10 Tbsp salt, pepper, nutmeg
4 big tomatoes
250 g Mozzarella (e.g. buffalo mozzarella)
2-3 TABLESPOONS Olive oil
1 Onion
2 tablespoons (30 g) Butter
2 heaped tablespoons (40 g) Flour
1/4 l Milk
1 TEASPOON Vegetable broth
100 g Parma ham in thin slices
4-5 Stem(s) Basil

Directions

1
Clean, wash and slice the aubergines. Sprinkle with salt and let it steep a little. Wash the tomatoes. Cut tomatoes and mozzarella into slices
2
Heat the oil in a coated pan. Dab the aubergines dry and fry them. Season with pepper, take out
3
Peel and chop the onion. Fry in hot butter. Sweat flour in it. Stir in milk, 1/8 l water and stock. Bring to the boil and simmer for about 5 minutes. Seasoning
4
Cover the bottom of an ovenproof dish with some sauce. Layer tomatoes, eggplants, mozzarella and ham like roof tiles. Pour the rest of the sauce over it
5
Wash the basil, pluck off the leaves and, except for a few for garnishing, sprinkle on top. Grate the parmesan on top. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 35 minutes. Garnish with basil
6
Drink: mineral water