4 small eggplants (1 kg), sliced into 0.5 cm thick pieces
For the sauce
5 small ripe tomatoes (500 g), peeled and seeded, cut into chunks
1 small onion (70 g) finely chopped
4 tablespoons olive oil
6 mint leaves
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/4 cup breadcrumbs (300 ml for frying)
1 1/3 cup all-purpose flour (160 g for breading)
Olive oil (for greasing)
3 hard-boiled eggs, sliced into rounds
200 g mozzarella cheese, sliced thinly
1/4 cup grated Parmesan cheese (30 g)
4 small eggplants (1 kg), sliced into 0.5 cm thick pieces
For the sauce
5 small ripe tomatoes (500 g), peeled and seeded, cut into chunks
1 small onion (70 g) finely chopped
4 tablespoons olive oil
6 mint leaves
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/4 cup breadcrumbs (300 ml for frying)
1 1/3 cup all-purpose flour (160 g for breading)
Olive oil (for greasing)
3 hard-boiled eggs, sliced into rounds
200 g mozzarella cheese, sliced thinly
1/4 cup grated Parmesan cheese (30 g)
Dust the eggplant with salt, arrange it on a wire rack, and let it sit for about 30 minutes
Wash in cold water, drain, and dry with paper towels. Reserve
Prepare the sauce: in a medium pot, combine all ingredients, cover, and simmer over low heat, stirring occasionally, until the tomato is very soft (about 15 minutes)
Strain through a sieve into a bowl. Reserve
In a large skillet, heat the oil over medium heat
While that's heating up, coat the reserved eggplant slices in flour
Fry them in batches until they're golden brown on both sides (about 1 minute each)
Remove with a slotted spoon and drain on paper towels
Heat the oven to 180°C (medium)
Grease a 19.5 cm x 30.5 cm baking dish
Lay the bottom of the dish with one-third of the eggplant, cover it with half the eggs, half the mozzarella, and one-third of the tomato sauce
Repeat the layers of eggplant, eggs, mozzarella, and tomato sauce
Finish with a layer of eggplant and tomato sauce
Cover with Parmesan cheese
Bake in the preheated oven until the Parmesan melts (about 30 minutes)
Serve immediately from the same baking dish
530 calories per serving
A fruit-forward red wine like Chianti Isole e Olena 96, Italian, $18.33, or Château Val Joanis 95, French, $12.91 would pair well with this dish.
