Italian classics at their best. Eggplant prepared this way melts in your mouth

Eggplant is a unique vegetable – it is delicious, and it absorbs olive oil and all spices perfectly. In my recipe, eggplant slices combine with aromatic tomato sauce and cheese, creating a tasty composition.

It is a good snack not only for lovers of Italian cuisine, but also for people who prefer vegetarian cuisine.

• 2 eggplants,
• 500 g tomatoes,
• 100 g mozzarella,
• 50 g of parmesan,
• 1 egg,
• 1 teaspoon of basil,
• 1 teaspoon of oregano,
• salt, pepper (to taste),
• olive oil (for frying).

Cut the eggplants into transverse slices about 7-8 mm thick. Sprinkle salt on both sides. Transfer to a colander and leave for an hour. This way you will get rid of excess water from the eggplants.

Blanch the tomatoes and peel them. Remove the seeds from the tomatoes (use them for another purpose, e.g. for tomato soup). Cut the tomatoes into smaller pieces, place in a pot and bring to a boil. Season with salt, pepper and basil. Cook for about 20 minutes until the tomatoes break down and the sauce thickens. Stir occasionally.

Grate the mozzarella on the large holes of a grater. Grate the parmesan cheese using fine grates. Beat the egg in a bowl.

Dry the eggplant slices with a paper towel. Fry them in a pan with a small amount of olive oil. The eggplant slices should brown on each side.

Spread about ¼ of the tomato sauce on the bottom of the ovenproof dish. Place a layer of eggplant slices on it. Sprinkle 1/3 of the mozzarella on top. Brush with 2 tablespoons of beaten egg and sprinkle with oregano. Spread another portion of sauce on top. Repeat the steps until you run out of ingredients. Finally, sprinkle everything with parmesan.

Place the oven-proof dish in an oven preheated to 180°C for 30 minutes. Serve the baked eggplants hot.

Source: Terazgotuje.pl