Summary

Ingredients

• 800 g auberine (s)
• 800 g canned tomato (s), chunky
• 300 g mozzarella
• 100 g parmesan cheese
• 2 egg (s), hard-boiled
• 1 onion (s)
• 1 bunch basil
• 2 tablespoon oil (olive oil)
• 125 ml oil (sunflower oil)
• Salt and pepper, black
• sugar

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Instructions

1. Wash the eggplant and cut into slices about 1 cm thick. Sprinkle them with salt in layers and let them steep for about 30 minutes. Peel the onion, dice it finely and fry it over low heat. Add the tomatoes and season everything with salt and pepper (add a little sugar depending on your taste). Let thicken a little over low heat. Rinse and squeeze the aubergines and pat dry with paper towels. In a pan, gradually fry the aubergines in sunflower oil until golden. Then drain on kitchen paper. Cut the mozzarella into thin slices, peel the eggs and cut into slices. Spread an ovenproof dish with olive oil and line with eggplant slices. Lightly season with salt and pepper. Top with mozzarella and egg slices, sprinkle with parmesan and torn basil leaves. Then pour the tomato sauce over the spoonfuls. Repeat this process until all the ingredients have been used. The top layer is made up of tomato sauce and parmesan. Put the ovenproof dish in the preheated oven at 180 ° C for approx. 40 minutes. It can be eaten warm or cold as a starter.