Ingredients portion 2
Parmesan cheese 75g
Eggplant 375 g
Mozzarella cheese 150 g
Garlic 1 clove
Oregano 1 g
Tomatoes in their own juice 150 g
Dried basil 1 g
Chicken egg 1 piece
Wheat flour 12 g
Olive oil 50ml
Salt to taste
Ground black pepper to taste
Cooking instructions 50 minutes
1 Peel the aubergines from the skin, cut lengthwise into thin 3 mm thick slices.
2 Salt the aubergines on both sides, wait 10 minutes until the bitterness disappears and blot with a paper towel.
3 Beat the egg with a whisk, coat the aubergine wedges in flour, dip them in the beaten egg and fry on both sides in olive oil until golden brown.
4 Grate the mozzarella and Parmesan and mix the cheeses together.
5 To the tomatoes in their own juice, add salt and pepper, spices, a clove of garlic and chop with a blender.
6 Place the aubergines in layers in a deep tray, brush with thin layers of tomato sauce and cheese and bake in the oven at 180 degrees for 40 minutes.
7 Cut the contents of the tray into 2 portions and place on plates, pour over the rest of the tomato sauce and serve.