Salmon – Eggplant

Summary

Ingredients

• 1 large eggplant (s)
• 2 large salmon fillet (s)
• 1 large onion (s)
• 2 cloves garlic)
• 4 tomato (s), peeled and diced
• 1 lemon (s)
• 100 g parmesan or other cheese, rated
• some herbs from Provence, dried
• Salt and pepper, black
• some olive oil

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Instructions

1. Wash the aubergine, remove the stalk, cut lengthways into 8 slices (approx. 5 mm thick). Sprinkle the slices with salt and let them steep. Wash and dry the fish fillets, halve them lengthways so that you have 4 equal pieces and sprinkle them with a little lemon juice.
2. In a pan with a little olive oil, sweat the finely chopped onion and the finely chopped garlic cloves until translucent, add the peeled and diced tomatoes, reduce for about 15 minutes. Add Provence herbs as desired, then season with salt and pepper.
3. Preheat the oven to 200 ° C. Grease a suitable size ovenproof dish with olive oil. Now dab off the aubergine slices, liquid has now accumulated on them. Place 4 slices in the pan and brush with part of the vegetable sauce.
4. Salt and pepper the dabbed fish fillets and place on the aubergine slices. Brush with the vegetable sauce again. Place the remaining aubergines on top, distribute the remaining sauce on top and sprinkle with the cheese as you like, just like you would layer a lasagna. Bake for a good 30 minutes, until the cheese turns golden yellow.