Italian eggplant casserole

Ingredients for 4 servings:

• 4 large eggplants
• 1 gr. can/n tomatoes, peeled, 800 g, alternatively pureed tomatoes
• 1 ball of reduced-fat mozzarella, 125 g
• 30 g Parmesan, freshly grated
• 1 onion(s)
• 1 garlic clove(s)
• Basil, fresh
• Oregano, dried
• Salt
• Pepper or pepper
• olive oil

Instructions

Working time approx. 40 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 55 minutes

Eggplant Parmesan

Cut the eggplant into finger-thick slices. Add a little salt to release the liquid and prevent the casserole from becoming watery. Let it stand for at least 30 minutes. In the meantime, sauté the onions and garlic in a little fat. Then deglaze with the peeled (crushed) or pureed tomatoes. Season with salt, chili peppers or pepper, and the herbs. Simmer for about 30 minutes. Grill the eggplant slices in the oven for about 10-12 minutes on each side, until lightly browned. Slice the mozzarella. Brush a baking dish with olive oil and add some tomato sauce. Layer each of eggplant, tomato sauce, mozzarella, and Parmesan cheese, alternating layers until all the ingredients are used up. Finish with the sauce, mozzarella, and Parmesan cheese. Bake in a preheated oven at 220°C (top/bottom heat) for about 30 minutes. Tip: To prevent the top layer from drying out too quickly, you can cover the pan with aluminum foil for half the baking time.