John Myers
Ingredients for 2 servings:
- 1 eggplant(s)
- 200 g cheese (Scamorza)
- 4 slices of cooked ham
- 4 slices of sausage (mortadella)
- 250 g tomatoes, pureed
- 2 egg whites
- 3 cloves garlic
- Parmesan
- pepper
- Salt
- oregano
- Flour
- olive oil
Instructions
Working time approx. 45 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 25 minutes
Eggplant casserole with tomato and Parmesan
Cut the eggplant lengthwise into slices no more than 1 cm thick and season generously with salt, first one side and then the other. After about a quarter of an hour, pat off any excess liquid with kitchen paper. Coat the slices in flour (if you have garlic powder, you can mix some into the flour instead of the garlic cloves) and fry in plenty of olive oil with the sliced garlic cloves until golden brown, turning once or twice. Place the slices on kitchen paper and turn them over once to remove any excess fat. Season the tomato puree with pepper, salt, and oregano, and stir in the egg whites. In a baking dish, layer one slice of eggplant, ham, mortadella, sliced scamorza, and tomato mixture in an overlapping layer or on top of each other like a lasagna. Grate Parmesan cheese over the slices to taste and bake in the oven at 200°C for 40-45 minutes. Scamorza is a mild Italian cheese suspended in wax drops; it can be replaced with Turkish Kasar Peyniri.
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