Eggplant Parmesan

Ingredients for 6 servings:

• 750 g eggplant(s)
• 3 eggs
• 300 g flour
• 1 can of tomatoes, 820 ml
• 1 small onion(s)
• 2 garlic cloves
• 2 bay leaves
• 3 eggs, hard-boiled
• 100 g cheese (Emmental), grated
• 100 g Parmesan, grated
• 1 tsp sugar
• salt and pepper
• oil

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 40 minutes

Eggplant casserole

Puree the tomatoes with a hand blender. Dice the onion and garlic cloves. Fry in a little oil, then add the tomato puree. Add 1 teaspoon of sugar, the bay leaves, salt, and pepper to taste. Simmer for about 30 minutes. In the meantime, crack the three eggs into a plate and add salt. Pour the flour into another plate. Cut the eggplant into slices about 1/2 cm thick. Coat in the flour and then dip in the beaten egg. Heat the oil in a pan and fry the eggplant slices until golden brown. Drain on a plate lined with kitchen paper. Peel and chop the hard-boiled eggs. Pour some tomato sauce into a medium-sized baking dish. Top with the eggplant. Season with salt and pepper. Spread the chopped egg on top and pour over a little more tomato sauce. Sprinkle with Emmental and Parmesan cheese. Continue in this manner. Finish with the eggplant, drizzle with tomato sauce, and sprinkle with cheese. Bake in a preheated oven at approximately 180°C (convection oven) for 25-30 minutes.