Salmon – Eggplant

Ingredients for 2 servings:

• 1 large eggplant(s)
• 2 large salmon fillets
• 1 large onion(s)
• 2 garlic cloves
• 4 tomatoes, peeled and diced
• 1 lemon(s)
• 100 g Parmesan or other cheese, grated
• some herbs of Provence, dried
• Salt and pepper, black
• some olive oil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

from France

Wash the eggplant, remove the stem, and cut lengthwise into 8 slices (approx. 5 mm thick). Sprinkle the slices with salt and let them stand. Wash and dry the fish fillets, cut them in half lengthwise to create 4 equal pieces, and drizzle them with a little lemon juice. In a pan with a little olive oil, sauté the finely chopped onion and finely chopped garlic cloves until translucent. Add the peeled and diced tomatoes and let them reduce for about 15 minutes. Add Provençal herbs, if desired, then season with salt and pepper. Preheat the oven to 200°C. Grease a suitably sized ovenproof dish with olive oil. Pat the eggplant slices dry; any liquid will have collected on them by now. Place 4 slices in the dish and brush with some of the vegetable sauce. Season the patted fish fillets with salt and pepper, and place them on top of the eggplant slices. Brush with the vegetable sauce again. Place the remaining eggplants on top, spread the remaining sauce over them, and sprinkle with cheese as desired, just as you would layer a lasagna. Bake for about 30 minutes, until the cheese turns golden brown.