Whisk eggs with Parmesan and season with pepper. Flour the eggplant slices first, then pull them through the egg / cheese mixture and fry until golden in clarified butter. Drain on paper towels.

For the tomato sauce: Sauté 2 cloves of garlic in 4 tablespoons of olive oil until brown. Remove. Add tomato pieces. Season with salt, pepper, chilli and sugar. Add mint sprigs. Add cream and Parmesan. Simmer while stirring for 4 minutes. Mint Remove and season with basil.

For the pesto: Puree the pine nuts, garlic, basil and cheese with about 75 ml of olive oil in a blender. Season with salt and pepper. If necessary, add a little olive oil.

To prepare: Oil an oven-safe dish. Spread some tomato sauce in it. Place a slice of aubergine on top of each. Start with the largest. Brush the slices with a little Parmesan and tomato sauce. Cover with mozzarella, repeat the process until the ingredients are used up. Sprinkle with a Parmesan Finish eggplant, drizzle with olive oil.

Bake in a preheated oven at 200 degrees top / bottom heat for 20 minutes. Place the pesto in the center of the plate, place the casserole on top, garnish with basil leaves and a few dabs of tomato sauce, drizzle with a little olive oil if desired.