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2 large eggplants
plain flour, for covering
a lot of olive oil
150g Fontina cheese, sliced
100g Parmesan cheese, freshly shaved
2 free-range organic eggs
For the sauce
1 can peeled plum tomatoes
4 tablespoons olive oil
1 clove garlic, minced
10 fresh basil leaves, torn
sea salt & pepper to taste
Start with the tomato sauce
Put the tomatoes from the tin into a large bowl.
Add the tablespoons olive oil to the bowl.
Press the garlic and add it as well.
Season the tomato sauce with salt and pepper to taste.
Finally shred the basil and add it to the sauce too.
Pour the sauce into the food processor.
Blend the tomato saucebriefly, it doesn't have to be too smooth.
Set the tomato sauce aside for now and fry the aubergines, here's how to
Wash and cut the aubergines into 1cm thick slices.
Sprinkle the egg plant slices on both sides with flour.
Beat the eggs until loose, pour in a large dish or soup plate.
Soak all the egg plant slices in the beaten egg.
Heat a skillet.
Pour in some olive oil.
Fry the egg plant slices in the hot oil.
Fry the egg plant slices until brown on both sides and let them drain on kitchen paper, continue until they are all fried
Preheat the oven to 200°C
Add some oil, if needed.
Make layers with sauce, cheese and egg cplant in an oven dish.
Top with tomato sauce and cheese.
Bake the egg plant dish for 25-30 minutes.
Place the dish on a rack for 15 minutes, before you cut it.
We serve the egg plant, cheese and tomato bake with spaghetti.
We also give a fresh green salad on the side, enjoy!