Wash the aubergines, cut lengthways into 1/2 cm slices and season with salt. Place kitchen paper in between so that the moisture is absorbed. The eggplants should stand for at least 1 hour to remove the bitter substances.
Scald, peel and core the tomatoes or use puree tomatoes instead. Cut 1/3 of the basil into strips and squeeze the garlic. Add both to the tomatoes and season with salt and pepper. Add a pinch of sugar and simmer the sauce on a low temperature for 2 - 3 hours until thick.
Rinse the aubergine slices briefly under running water, drain them and dry them thoroughly with a kitchen towel.
Heat plenty of olive oil in a pan, add the slices in portions and fry until golden. Drain well on paper towels.
Cut the remaining basil into strips. Cut the mozzarella and hard-boiled eggs into slices. Preheat the oven to 175 ° C top / bottom heat.
Layer the casserole either in a large ovenproof dish or in serving rings. Line the pan with a layer of aubergines, sprinkle with a little parmesan, put some egg and mozzarella slices on top. Cover with tomato sauce, sprinkle with basil and cover with eggplant.
Layer all ingredients alternately in the order listed, but leave two tablespoons of Parmesan cheese to sprinkle the surface. Finish with tomato sauce.
Put the aubergine casserole in the preheated oven and bake for about 40 minutes. Sprinkle the remaining parmesan on top 10 minutes before the end of the cooking time.
The casserole tastes best lukewarm!
Claudia prepared this recipe as a starter in the program “The Perfect Dinner” - Day 5 from Heilbronn - on Friday, October 2nd, 2020.
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