Eggplant (Aubergine) Casserole

Ingredients

• 800 g eggplants
• sea salt
• 2 eggs
• breadcrumbs
• olive oil
• 500 g peeled tomatoes
• 1 onion
• fresh basil leaf
• 50 g grated pecorino cheese
• salt
• pepper

Directions

1. 1

   Cut eggplant into slices, lengthwise. Place slices into a strainer and sprinkle with sea salt. Place a weight on the eggplant slices and let drain for 30 minutes or so.

2. 2

   Prepare sauce. Place chopped onion and oil in a heavy pan and saute. Add chopped tomatoes, salt and pepper to taste. Cook sauce until it thickens.

3. 3

   Wash and dry eggplants slices.

4. 4

   Whisk eggs in a bowl, add a pinch of salt. Dip eggplant slices in egg and cover with breadcrumbs. Heat oil in a pan and fry eggplant slices until brown on both sides. drain eggplant slices on paper towel.

5. 5

   In an oven dish, arrange eggplant slices in layers. Add sauce, basil leaves and grated cheese between each layer.

6. 6

   Cover the top layer with sauce, basil leaves and grated cheese.

7. 7

   Place dish in a 220 degrees celsius pre heated oven and cook for 20 minutes.