Baked Eggplant

INSTRUCTIONS

• 1
  Preheat the oven to 200 °C.
• 2
  Cut off the stems from the eggplants and slice the eggplants lengthwise into 0.5 cm thick slices.
• 3
  Heat a non-stick pan over medium heat and dry-fry the eggplant slices for 2 minutes on each side. Then place them on a plate lined with kitchen paper and season with salt and pepper on one side. Let them rest for 10 minutes, then wipe off any condensed water with kitchen paper.
• 4
  Pour the breadcrumbs into the hot non-stick pan and dry-roast them, stirring constantly, until light brown. Be careful not to burn them! Then immediately transfer them to a bowl and let them cool.
• 5
  Cut out the tough core from the tomatoes and slice the tomatoes into 0.3 cm thick slices. Slice the mozzarella into the same thickness.
• 6
  Season the crushed tomatoes with salt and pepper and mix.
• 7
  Pour half of the crushed tomatoes into a baking dish, then layer some of the eggplant slices, followed by some mozzarella slices, then some tomato slices, and sprinkle with some basil. Lightly season with salt and pepper. Repeat this process until all ingredients are used. Pour the remaining crushed tomatoes over everything.
• 8
  In a bowl, mix the roasted breadcrumbs with Parmesan, a pinch of salt, and pepper. Sprinkle this mixture over the entire dish, drizzle with olive oil, and place in the preheated oven for 30 minutes.
• 9
  Remove the finished dish from the oven and let it rest for 5 minutes before serving.