Eggplant casserole with mozzarella

Ingredients for 4 servings:

• 1 ½ kg eggplant(s)
• 5 tbsp olive oil
• 1 can of tomatoes, drained (400g)
• 1 clove(s) garlic, flattened
• 300g mozzarella
• 50 g Parmesan
• 2 eggs, hard-boiled, sliced
• salt and pepper
• Basil leaves, picked
• Vegetable oil, for frying

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Eggplant Parmesan

Cut the eggplants lengthwise into slices of about 1/2 cm. Sprinkle them generously with salt, place them in a colander, and let them drain for at least an hour. Rinse under running water and pat dry. Preheat the oven to 200 degrees Celsius. Heat 2 tablespoons of olive oil with the tomatoes, garlic, and basil. Add salt and pepper and simmer for 10 minutes. Puree. Fry the eggplant slices in the very hot oil until golden brown and drain on kitchen paper. Grease the bottom of a baking dish with 1 tablespoon of olive oil. Cover the bottom with a layer of eggplant slices and spread a little tomato sauce over them. Place a few slices of mozzarella on top, season with salt, pepper, and Parmesan. Add a few slices of egg, then the next layer of eggplant. Repeat until all ingredients are used. The last layer should be eggplant, sprinkled with Parmesan. Drizzle with the remaining 2 tablespoons of olive oil. Bake in the oven for approximately 30 minutes. Let cool for at least 10 minutes before serving.