Eggplant casserole

Ingredients for 4 servings:

• 1 kg eggplant(s)
• 1 kg tomatoes
• 1 bunch of basil
• 300g mozzarella
• 100 g Parmesan, grated
• 2 eggs, hard-boiled
• 2 garlic cloves
• olive oil
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 2 hours 40 minutes

Cut the eggplants lengthwise into 5 mm thick slices, sprinkle with salt, and let stand for 30-60 minutes. Then rinse with water and dry thoroughly. Meanwhile, pour boiling water over the tomatoes, peel and deseed them, and dice them. Finely chop the garlic, slice the mozzarella and hard-boiled eggs. Finely chop half of the basil. Heat the diced tomatoes in a saucepan, add the finely chopped basil and garlic, and season with salt and pepper. Simmer. Fry the dried eggplant slices in hot olive oil and then drain well on kitchen paper. Grease an ovenproof dish with olive oil and layer them as follows: eggplant slices, some Parmesan, eggs and mozzarella slices, tomato sauce, and a few basil leaves. Repeat this process several times until all the ingredients, except some of the Parmesan, have been used up. Bake in a preheated oven at 175°C (350°F). After 40 minutes, sprinkle the remaining Parmesan cheese over the top and bake for another 30 minutes.