Summary

Ingredients

• 3 eggplant (s)
• 4 medium egg (s)
• 200 g parmesan cheese
• 100 g flour
• 200 g cooked ham
• 200 g mozzarella, rated
• 2 cans tomato (s), chunky
• 2 tablespoon, heaped tomato paste
• 2 dl broth
• 1 small onion (s), chopped
• 2 cloves garlic, chopped
• salt and pepper
• some oregano
• oil

Print Recipe Pin Recipe

Instructions

1. Cut the eggplant in about 1 cm. Cut thick slices, if you want you can salt and drain the slices, I haven`t done that for a long time.
2. In the meantime, beat the eggs well with half of the parmesan.
3. Let the oil get hot in a frying pan. Turn the eggplant first in the flour and then in the egg mixture. Fry in the oil until golden brown and then let cool down.
4. Fry the onions and garlic in a little butter until translucent, add the tomato paste and deglaze with the broth, add the canned tomatoes and reduce a little, season with oregano, salt and pepper.
5. First spread a little tomato sauce in a medium baking dish. Cover with aubergines, then first spread some ham and then mozzarella. Pour a little tomato sauce over them. Continue like this until everything is used up and finish with tomato sauce and mozzarella. Scatter the rest of the parmesan on top.
6. Bake in an oven preheated to 200 degrees for 50 minutes. Take the casserole out of the oven and let it rest a little before serving.