This is a dish for all seasons, but tastes particularly good in summer, when served lukewarm or even cold, as part of an antipasto or as a side dish to a main course. Many recipes use hard-boiled eggs, which I consciously avoid because I don`t find this combination very happy.
Cut the eggplant into approx. 1 cm thick slices, place on kitchen paper and season with salt so that the bitter substances are removed. During this time, make a simple tomato sauce. Sauté shallot and garlic in a little olive oil for 5 minutes until translucent, add the prepared tomatoes and boil down for 15-20 minutes until thick, add salt, pepper and basil, put aside. After 1 hour, dry the dehydrated aubergines well and put them in lots of olive oil until they are golden yellow to the point, cooked on both sides, bake and immediately degrease them on a sufficiently thick kitchen paper, pepper, set aside.
Choose an oven pan that will fit the vegetables 2 or 3 times. Spread a thin layer of tomato sauce on the bottom, place the eggplants close together and top with a layer of tomato sauce, sprinkle with parmesan. Now lay another 1 or 2 layers in exactly the same way. At the end there is a tomato sauce layer with parmesan. Then place the mozzarella slices very close together. Place the tin in the 150 ° oven for 45 minutes. If the tomato sauce has been boiled down slightly thick, the aubergines have been baked until crispy, then the casserole is now firmly baked. If you like, you can leave the shape on the floor of the now switched off oven to draw for up to 30 minutes. Be careful that the upper class doesn`t get too dark.
In terms of the quantity, this is not the only thing that makes you feel full. For that you would have to at least double the amounts.
Ingredients
Print Recipe
Pin Recipe