Parmesan – Eggplant
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 large eggplant (s)
- 3 egg (s)
- 2 tablespoon olive oil
- 2 Table spoons milk
- Breadcrumbs
- 2 teaspoons oregano
- 1 teaspoon salt
- 250 g mozzarella
- 500 g tomato (s), passed
- 0.5 ½ cup parmesan, grated
Print Recipe
Pin Recipe Instructions
- Whisk milk and eggs in a plate. Cut the eggplant into approx. 5mm thick slices. Turn the slices first in the egg milk, then in the breadcrumbs. Then heat the olive oil in a pan and fry the aubergines until golden brown.
- Grease a flat baking dish.
- Mix the oregano, salt and tomato puree. Cut the mozzarella into small pieces.
- First line the pan with half of the eggplant, pour half of the mozzarella on top, then half of the tomato sauce and half of the parmesan. Then layer the other half of the ingredients on top in the same order.
- Bake at 175 ° C for about 30 minutes.
- Serve with fresh baguette.
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