Eggplant casserole to my taste

Ingredients for 4 servings:

• 3 m.-large eggplant(s)
• 1 jar olive oil
• 600 g tomatoes, peeled, pitted, chopped
• 1 shallot(s), finely chopped
• 2 garlic cloves, finely chopped
• 1 bunch fresh basil, finely chopped
• 200 g Parmesan, freshly grated
• 3 balls of mozzarella, sliced
• salt and pepper

Instructions

Working time approx. 35 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 35 minutes

Eggplant alla Parmigiana

This is a dish for all seasons, but tastes particularly good in summer, served lukewarm or even cold, as part of an antipasto course or as a side dish to a main course. Many recipes call for hard-boiled eggs, but I deliberately avoid them, as I don’t find the combination particularly appealing. Cut the eggplant into slices about 1 cm thick, place them on kitchen paper, and season with salt to remove the bitterness. In the meantime, make a simple tomato sauce. Sauté the shallot and garlic in a little olive oil for 5 minutes until translucent. Add the prepared tomatoes and simmer for 15-20 minutes until thickened. Season with salt, pepper, and basil, and set aside. After 1 hour, dry the drained eggplant thoroughly and fry in batches in plenty of olive oil until golden brown on both sides. Immediately remove the fat from the eggplant and place it on a sufficiently thick layer of kitchen paper, season with pepper, and set aside. Choose an ovenproof dish large enough to hold two or three layers of vegetables. Spread a thin layer of tomato sauce on the bottom, arrange the eggplants close together, and finish with another layer of tomato sauce, then sprinkle with Parmesan cheese. Continue to layer for another two layers. Finally, add a layer of tomato sauce with Parmesan cheese. Place the mozzarella slices tightly on top. Place the dish in a preheated oven at 150°C for 45 minutes. Once the tomato sauce has thickened slightly and the eggplants have fried until crisp, the casserole is baked solid. If desired, you can let the dish sit on the floor of the now-turned-off oven for up to 30 minutes. Be careful that the top layer doesn’t get too brown. This isn’t enough to fill you up on its own; you’d have to at least double the quantities.