Summary

Ingredients

• 400 g auberine (s)
• 400 g zucchini
• 1 bell pepper (s), yellow
• 1 large onion (s), red
• 3 clove (s) garlic
• 1 teaspoon marjoram, dried
• 5 anchovy fillet (s)
• 1 scoop mozzarella
• 8 tablespoon olive oil
• Salt and pepper, black
• 5 tablespoon parmesan, grated
• some basil leaves

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Instructions

1. Cut the zucchini and aubergines lengthways into thin slices. Salt the slices so that they lose some liquid.
2. Core the pepper and cut into thin strips. Cut the onion and garlic into thin slices. Finely dice the anchovies. Cut the mozzarella into thin slices.
3. Dab the aubergines and zucchini with kitchen paper. In a pan, gradually fry the slices brown on both sides in olive oil and then drain on kitchen paper. Season the slices with pepper.
4. Then heat a little more oil in the pan and fry the paprika strips, onion and garlic slices while stirring for about 2 minutes. Season everything with salt, pepper and marjoram.
5. Preheat the oven to 200 ° C top / bottom heat.
6. Layer the vegetables in an ovenproof dish. Cover each layer with anchovy cubes and mozzarella slices. Finally, sprinkle the casserole evenly with parmesan and drizzle with a little olive oil.
7. Bake the Parmigiana in the hot oven for about 30 minutes until it is nicely browned. Take out the casserole and let it rest for a while. Then sprinkle the dish with basil leaves and serve.
8. Ribbon noodles go well with it. It also tastes lukewarm or cold as an antipasti.