Eggplant casserole with three cheeses

Ingredients for 4 servings:

• 4 m.-large eggplant(s)
• 250g mozzarella
• some flour
• 1 m.-sized onion(s)
• 1 gr. can/n tomatoes, chopped
• 10 basil leaves
• 100 g Parmesan, grated
• 125 g Emmental cheese, grated
• lots of olive oil
• Salt and pepper, black from the mill

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

vegetarian

Preheat the oven to 180°C. Wash the eggplants and dry them. Then cut them into approximately 1 cm thick slices and place them on a slanted board. Lightly salt both sides and let them rest for 1 hour. Rinse the eggplant slices under clean water, pat them dry, and coat them in flour. Heat plenty of olive oil in a pan and briefly fry the eggplant slices on both sides. Drain on kitchen paper and keep warm. Finely dice the onion and sauté in olive oil in a saucepan until translucent. Add the tomatoes and season with salt and pepper. Simmer the sauce over low heat for 10 minutes. Finely chop the basil leaves, add them to the tomato sauce, and simmer for another 5 minutes. Grease a medium-sized baking dish. Line a layer with the eggplant slices. Slice the mozzarella and arrange them on top of the eggplant slices, then cover with tomato sauce. Sprinkle some Parmesan over the tomato sauce. Then alternate the remaining eggplant slices, mozzarella, tomato sauce, and Parmesan in the baking dish until all the cheese is used up, finishing with the tomato sauce and Parmesan. Sprinkle the grated Emmental cheese over the top and place the dish in the oven for about 20 minutes, until the top layer of cheese is a lovely golden brown.