Italian zucchini – Parmigiana

Ingredients for 4 servings:

• 1 small onion(s), chopped
• 1 clove(s) garlic, chopped
• 2 tbsp olive oil
• 1 can of tomatoes (500 g)
• 750 g zucchini
• salt and pepper
• Oil, for frying
• 1 bunch basil, chopped
• 200g mozzarella
• 2 eggs
• lots of Parmesan, freshly grated

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Lightly fry the chopped onion and garlic clove in olive oil, but do not let it brown. Then add the tomatoes with their juice, season with salt and pepper, and mash lightly. Cover and simmer. Cut the zucchini lengthwise into slices about 1 cm thick. Fry these in batches in oil until golden brown, then drain on kitchen paper. Preheat the oven, beat the eggs with salt and pepper, and slice the mozzarella. Spread 3-4 tablespoons of tomato sauce in an ovenproof dish, arrange the zucchini slices on top, top with mozzarella slices, and season with salt and pepper. Sprinkle with Parmesan cheese and chopped basil, then spoon on more tomato sauce. Repeat this process until all the ingredients are used up. Pour the beaten eggs evenly over the top and bake for about 20 minutes at medium heat. Serve hot or lukewarm with white bread as a main course or as a side dish to pan-fried dishes.