Parmigiana Di Melanzane – Melanzane Au Gratin

Rinse the melanzane, remove the top, cut into slices just under 1 cm thick. Place them on a large flat plate or board, sprinkle with salt, place diagonally so that the bitter juice can drain, rest for 30 min.

In the meantime, remove the peel from the onion, chop finely with the basil. Dip the fresh tomatoes briefly in boiling water, peel and chop coarsely, removing the seeds. (Drain canned tomatoes, crush with a fork).

In a small frying pan, heat half the olive oil. Sauté the onion and basil in it for a few minutes. Add the tomatoes. Add salt and pepper. Cover and cook at low temperature for 30 min until soft, then pass through a sieve.

Boil the eggs for 10 minutes, rinse in cold water, peel and cut into slices. Cut the mozarella into thin slices.

In a colander, briefly rinse the melanzane with water. Dry with paper towels and dust with flour. Heat the remaining oil in a frying pan and quickly brown the slices on both sides.

Brush an ovenproof dish with oil and cover with slices of melanzan. Season them lightly with salt and pepper, sprinkle with Parmesan cheese. Divide egg and cheese slices evenly on top and pour a few tablespoons of the Paradeiser sauce over the top. Repeat in layers until all ingredients are used up.

Bake in a heated oven at 180 °C for 35-40 minutes.

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