Parmigiana di melanzane della nonna

Ingredients for 3 servings:

• 3 eggplant(s)
• 4 m.-sized eggs
• 200 g Parmesan
• 100 g flour
• 200 g cooked ham
• 200 g mozzarella, grated
• 2 cans of tomatoes, chopped
• 2 tbsp, heaped tomato paste
• 2 dl broth
• 1 small onion(s), chopped
• 2 clove(s) garlic, chopped
• salt and pepper
• some oregano
• oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Cut the eggplant into slices about 1 cm thick. If you like, you can salt the slices and drain them, but I stopped doing that a long time ago. In the meantime, beat the eggs with half of the Parmesan cheese. Heat the oil in a frying pan. Coat the eggplant first in the flour and then in the egg mixture. Fry in the oil until golden brown and then let cool. Fry the onions and garlic in a little butter until translucent, add the tomato paste and deglaze with the stock. Add the canned tomatoes and let it reduce slightly. Season with oregano, salt, and pepper. Spread a little tomato sauce in a medium baking dish. Top with eggplant, then spread some ham and then mozzarella. Pour over a little tomato sauce. Continue until all is used up, then finish with tomato sauce and mozzarella. Sprinkle with the remaining Parmesan cheese. Bake in an oven preheated to 200°C for 50 minutes. Remove the casserole from the oven and let it rest a little before serving.