Eggplant alla parmigiana

Ingredients for 3 servings:

• 3 large eggplants
• 2 kg tomatoes
• 250 g Buffalo Mozzarella
• 2 egg whites
• Vegetable broth, granulated
• Ajvar, spicy
• 2 bunch basil, roughly chopped
• 4 sprigs of parsley, finely chopped
• 150 g Parmesan, freshly grated
• oil
• salt and pepper

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Total time approx. 2 hours

Delicious eggplant casserole without meat

Cut the eggplants lengthwise into 3 to 4 mm thick slices. Place the slices in a deep bowl, sprinkle with salt, and place a weighted plate on top. Let the eggplants rest for one hour, then rinse and pat dry with a paper towel. Meanwhile, prepare the sauce: Briefly blanch the tomatoes, drain, peel, cut in half, and remove the seeds. Cut the flesh into small pieces, place in a saucepan, and season with salt, pepper, ajvar, vegetable stock, about a third of the basil, and all the parsley. Cook until the sauce thickens. Beat the egg whites until stiff peaks form and dip the eggplant slices in it. Heat enough oil in a large pan and fry the eggplants, adding a few at a time. Remove with a slotted spoon and drain on paper towels. Preheat the oven to 180°C. Drain the mozzarella and slice it. Pour some tomato sauce onto the bottom of a baking dish. Place a first layer of slightly overlapping eggplant slices, sprinkle with Parmesan cheese, and top with mozzarella. Sprinkle with basil and add more tomato sauce. Repeat this process until all the ingredients are used up, finishing with the tomato sauce. Bake in the oven for one hour. 20 minutes before the end of the cooking time, increase the temperature to 200°C and let the surface brown slightly. Remove the eggplant from the oven and serve immediately. Serve with a baguette and a glass of white wine.