Eggplant casserole

Ingredients for 4 servings:

• 4 large eggplants
• Salt
• 5 large tomatoes, ripe
• 2 large onions
• 3 garlic cloves
• 100 ml olive oil
• 1 bunch of parsley
• 4 eggs
• 50 g breadcrumbs
• 1 tsp oregano, dried
• pepper
• 200 g cheese (Emmental), grated

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Preheat the oven to 200°C. Wash the eggplants and trim about 2 cm from the top and bottom. Then cut the flesh into slices about 1 cm thick. Lightly salt both sides and let them rest on kitchen paper for about 10 minutes. In the meantime, wash the tomatoes, remove the stem ends, and slice them too (Tip: The casserole will be more flavorful if you peel the tomatoes). Peel the onions and garlic cloves, finely dice them, and fry them in 2 tablespoons of olive oil until translucent. Rinse the parsley, shake dry, and finely chop the leaves. Beat the eggs and mix with the breadcrumbs, parsley, and oregano. Season with salt and pepper. Fry the eggplants in a pan over low heat without adding any fat for about 1 minute per side. Remove from the heat and drizzle the eggplants with 2 tablespoons of oil. Rub a baking dish with olive oil. Now layer the eggplant and tomatoes. Spread some of the onion and garlic mix, cheese, and egg mixture on each layer. Bake the casserole in the hot oven for about 20 minutes. Serve hot.