Parmesan – eggplant

Ingredients for 2 servings:

• 1 large eggplant(s)
• 3 eggs
• 2 tbsp olive oil
• 2 tbsp milk
• breadcrumbs
• 2 tsp oregano
• 1 tsp salt
• 250g mozzarella
• 500 g tomatoes, pureed
• ½ cup(s) Parmesan cheese, grated

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Whisk the milk and eggs in a plate. Cut the eggplant into slices about 5mm thick. Coat the slices first in the egg mixture, then in the breadcrumbs. Heat the olive oil in a pan and fry the eggplant until golden brown. Grease a shallow baking dish. Mix together the oregano, salt, and tomato puree. Cut the mozzarella into small pieces. Line the dish first with half of the eggplant, then add half of the mozzarella, then half of the tomato sauce and half of the Parmesan. Then layer the other half of the ingredients on top in the same order. Bake at 175°C for about 30 minutes. Serve with fresh baguette.