Summary

Ingredients

• 2 large eggplant (s), sliced
• salt and pepper
• 3 stalks basil, fresh
• 3 stalks marjoram, fresh
• 4 thin schnitzel (pork, veal or turkey)
• 3 large cloves garlic, sliced)
• 250 g mozzarella, sliced
• 600 g tomato (s), cut into cubes
• 4 tablespoon olive oil or sunflower oil

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Instructions

1. Lightly salt the aubergine and let it steep for 30 minutes. Knock the schnitzel flat and season with salt and pepper. Preheat the oven to 200 ° (convection 180 °).
2. Season the tomato cubes with herbs, salt and pepper and place in a baking dish. Fry the schnitzel in a little oil in the pan, then fry the dabbed aubergine slices in the same pan. Put the schnitzel in the baking dish with the tomatoes, spread the mozzarella and aubergine slices on top. Finally sprinkle the garlic slices over the top.
3. Bake everything in the oven for 15 minutes.