Eggplant Dish

Name: eggplant Dish
Cook time: 25 min
Total time: 55 min
Yield: 4
Ingredients: 2 eggplant; 3 el traditional olive oil; 4 medium sized egg; 2 el tap water; 125 g Grana Padano cheese piece; 940 g sugo basilico tomato sauce in pot à 470 g; 8 g fresh basil container of 15 g

Eggplant dish with tomato sauce, Grana Padano and basil.

Ingredients

2 eggplant
3 el traditional olive oil
4 medium sized egg
2 el tap water

125 g Grana Padano cheese piece
940 g sugo basilico tomato sauce in pot à 470 g
8 g fresh basil container of 15 g

Kitchen Stuff

1 baking dish (25 x 25 cm)

Directions

Preheat the oven to 190 ° C.
Cut the aubergines into slices lengthwise. Heat the grill pan and grill the aubergine until grill marks are visible on both sides.
Drizzle with oil and season with salt and pepper. Beat the eggs with the water, pepper and salt. Grate the cheese.
Divide ⅓ of the sauce in the baking dish. Cover with ⅓ of the eggplant, ⅓ of the beaten egg and ⅓ of the cheese. Make 2 more layers.
Bake golden brown in approx. 30 minutes. Sprinkle with the basil leaves.