Stuffed eggplant

Ingredients for 4 servings:

• 2 eggplants (aubergines)
• 2 eggs
• Flour
• 4 rolls, dry
• 300 ml milk, lukewarm
• 2 tbsp, grated Parmesan cheese
• 2 eggs
• ½ bunch parsley
• 3 tbsp olive oil
• 2 can/n tomatoes, pureed, approx. 400 g each
• 1 m.-sized onion(s)
• 2 garlic cloves
• 5 basil leaves
• salt and pepper
• 50 g grated cheese for sprinkling

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

vegetarian, leftovers

Cut the eggplant into 0.5 cm thick slices. Coat the slices in flour, then coat them in beaten eggs seasoned with salt and pepper, and fry in oil in a pan. Drain the slices on kitchen paper. For the filling: Soak the chopped bread rolls in milk. After about 10 minutes, mix with the eggs and Parmesan cheese, chopped parsley, pepper, and salt. Roll the bread mixture into the cooled eggplant slices. For the sauce: Fry the finely chopped onion in a little oil and add the chopped garlic. Top with the passata, let it reduce slightly, and then season with salt and pepper. Finally, add the finely chopped basil. Pour a layer of sauce into the baking dish, place the filled eggplant rolls in it, and pour over the remaining sauce. Sprinkle with grated cheese. Bake the casserole at 200°C (top/bottom heat) for 30 minutes. Tip: Instead of Parmesan cheese, you can also use feta cheese, which is the Greek version! Serve with a salad and perhaps a baguette.