Melanzane Alla Parmigiana Recipe (Auberginenauflauf Rezept) (Eggplant casserole recipe)

When I was a child, I didn't like eggplants very much and although my taste has changed, I'm still a little nervous about buying and cooking them.
But this recipe was really good!

You shouldn't forget, that this is only a side dish! If you're making this casserole, you should serve rice or noodles or meat with it, otherwise people might still be hungry afterwards.

Melanzane Alla Parmigiana for 4 (280kcal pro portion)

1 medium size eggplant (ca. 280g)
flour
250g tomatoe sauce (commercial)
200g mozzarella
50g parmesan
12 basil leaves
olive oil
frying oil
salt and pepper to your taste
a casserole

1. Shortly wash the eggplant. Remove the stem. Cut into thin slices. You should cut them the same thickness, so they'll fry evenly later.
2. Cut the cheese into 5mm cubes. Cut the basil into stripes.

3. Lay the eggplant on a plate and sprinkle with salt and pepper. Roll them in flour.
4. Preheat the oven to 250°C.
5. Heat frying oil in a pan to 180°C. Deep fry the eggplant until golden brown. Then lay on a plate with paper towel.

6. Oil the casserole. Pour in one half of the tomatoe sauce. Lay one half of the fried eggplants.
7. Pour the rest sauce. Then sprinkle half the cheese and all the basil. Lay on the rest eggplants and cheese.

8. Place in the oven and bake for 10-15 minutes. Now just arrange.

Buon Appetito!