Eggplant alla parmigiana

Ingredients for 2 servings:

• 1 eggplant(s)
• 3 tomatoes
• 50g mozzarella
• 30 g Parmesan, grated
• 1 egg(s)
• 1 clove(s) garlic
• some basil
• butter
• oil
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Eggplant casserole

Thinly slice the eggplant and tomatoes. Finely chop the garlic. Beat the egg. Oil a casserole dish. Line the bottom with eggplant slices, season with a little garlic, salt, and pepper, sprinkle with a pinch of Parmesan cheese, arrange a few shreds of mozzarella on top, cover with tomato slices, and sprinkle with basil. Season the tomatoes with a little salt and pepper. Pour some of the beaten egg on top. Repeat the layers, with the eggplant on top. Season with a little salt and pepper, drizzle with the remaining egg, and scatter a few knobs of butter on top. Now cover the dish and cook over medium heat (electric stovetop level 3) for 25 to 30 minutes. Tip: Just before the end of the cooking time, melt a few shreds of cheese on the surface; this makes the casserole look particularly appetizing. It’s easy to cut up and serve with a spatula, and fresh herbs are a great garnish. The dish also tastes good cold.