John Myers
Contents
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Ingredients
For the casserole:
- 2 Eggplant, purple
- 2 medium-sized Tomatoes, red, fully ripe
- 2 Eggs, size M
- 80 g Parmesan, grated
- 200 g Mozzarella
- 6 tbsp Olive oil
For the sauce:
- 2 medium-sized Tomatoes, red, fully ripe
- 2 medium-sized Cloves of garlic, fresh
- 1 tsp Red pepper flakes, dried
- 2 tbsp Herbal mix Italy, frozen or dried
- 2 tbsp Sunflower oil
- 200 g Tomato juice
- 3 tbsp Fish stock, from the glass
- Salt and pepper, black, fresh from the mill to taste
Also:
- Unsalted butter for the baking dish
To garnish:
- Red pepper flakes, dried
- Almond slivers, white
Instructions
- Wash the aubergines, cap both ends and cut lengthways into approx. 5 mm thick slices. Salt on both sides and let steep for 20 minutes in a pile. Rinse well with running water and dry on a fresh tea towel, cover with a second tea towel. After 15 minutes, fry in hot olive oil until light brown on both sides.
- In the meantime, wash the tomatoes, remove the stems, peel them, quarter lengthways, remove the green-white stalk base, remove the core and halve the quarters lengthways for the casserole, halve lengthways and thirds crossways for the sauce. Cap the garlic cloves at both ends, peel and squeeze with a garlic press. Heat the sunflower oil in a pan, add the tomatoes, garlic, pepper flakes and the herb mix and fry for 3 minutes.
- Deglaze with the tomato juice and stir in the fish stock. Thicken the sauce a little, season with salt and pepper and have it ready.
- Put the eggs in the cold water, heat slowly and simmer for 8 minutes. Rinse in cold water and let cool down completely. Peel (see note), cut across into 5 mm thick slices and have them ready.
- Preheat the oven to 180 degrees bottom heat.
- Line a greased baking dish with half of the eggplant slices. Pour half of the mozzarella on top and lay the eggs on top. Finish with the rest of the zucchini and add the mozzarella. Pour the sauce over it.
- Bake in the preheated oven on a medium setting for about 40 minutes. Sprinkle the Parmesan on top 10 minutes before the end of baking and finish baking.
- Let the casserole cool to lukewarm, garnish with a pinch of pepper flakes, serve and enjoy as a side dish.
Note:
- If you use eggs that are less than 5 days old, the shell is very reluctant to separate from the egg. It is better to halve the egg in the shell and remove the egg halves from the shell with a teaspoon. To cut the eggs, dip the knife in cold water.
