Summary

Ingredients

• 400 g auberine (s), rounded
• a bit salt
• 1 onion (s)
• 250 g tomato (s), diced
• 1 tablespoon olive oil
• 4 egg (s)
• 1 bunch basil
• Salt and pepper from the mill
• 1 tablespoon oregano, dried
• fat

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Instructions

1. Wash the eggplant and cut into thin slices. Sprinkle the slices with salt and place in a sieve for about 30 minutes.
2. Peel the onion and cut into fine rings. Heat the olive oil in a saucepan and fry the onion rings in it, add the diced tomatoes and simmer for 10 minutes.
3. Rinse the aubergine slices, pat dry and roast them in a grill pan or on the grill until golden brown. Grease a round baking dish or springform pan.
4. Beat the eggs in a bowl. Pluck the basil leaves from the twigs and add to the eggs. Season with salt and strong pepper and stir everything together.
5. Now place a layer of aubergines in the pan, sprinkle some onion and tomato mixture on top, season with salt and pepper. Then some egg and basil mixture. Continue until everything is used up. The egg mixture concludes.
6. Shake the mold back and forth a little so that the egg mixture spreads out well. Bake in the oven preheated to 180 ° C for about 20 minutes, remove from the mold and serve hot.