Eggplants baked with cheese

Ingredients for 4 servings:

• 800 g eggplant(s)
• 800 g tomatoes, chopped, from the can
• 300g mozzarella
• 100 g Parmesan
• 2 eggs, hard-boiled
• 1 onion(s)
• 1 bunch of basil
• 2 tbsp olive oil
• 125 ml sunflower oil
• n. B. salt and pepper, black
• n. B. sugar

Instructions

Working time approx. 35 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 1 hour 5 minutes; Total time approx. 2 hours 10 minutes

Eggplant Parmesan

Wash the eggplants and cut into slices about 1 cm thick. Sprinkle each layer with salt and let stand for about 30 minutes. Peel the onion, finely dice it, and fry over low heat. Add the tomatoes and season with salt and pepper (a little sugar to taste). Let it thicken slightly over low heat. Rinse the eggplants, squeeze out any excess liquid, and pat dry with kitchen paper. In a pan, fry the eggplants in sunflower oil until golden brown. Then drain on the kitchen paper. Cut the mozzarella into thin slices, peel the eggs, and slice them. Grease an ovenproof dish with olive oil and line with eggplant slices. Lightly salt and pepper them. Top with mozzarella and egg slices, sprinkle with Parmesan cheese, and torn basil leaves. Then pour the tomato sauce over the top, spoonful by spoonful. Repeat this process until all ingredients are used up. Top with tomato sauce and Parmesan cheese. Place the ovenproof dish in a preheated oven at 180°C (top/bottom heat) for about 40 minutes. It can be served warm or cold as an appetizer.