Oven Baked Eggplant Slices with Cheese
- 2 Eggplant
- 100 grams Pastry flour
- 3 egg whites
- 100 grams breadcrumbs
- 100 milliliters olive oil
- 2 garlic cloves
- 1 bunch Soup vegetables (such as carrot, leek, parsnip or other aromatic vegetables such as celery or onion)
- 1 lg can peeled tomatoes
- 250 grams Mozzarella
- 50 grams planed Parmesan
- Garlic salt
- ½ bunch Basil
- 2 sprigs rosemary
Rinse the eggplants, cut off the ends and cut crosswise into thick slices. Shower with salt, cover with water and leave to infuse for 15 minutes. Rinse, pat dry and season with salt and pepper.
Pour the flour onto a plate. Beat the egg in a separate dish and place the breadcrumbs on another plate. Coat the eggplant slices first in flour, then in egg and finally in the breadcrumbs.
Heat the oil and fry the eggplant slices gradually on both sides until golden. Drain on absorbent paper.
Peel and chop the garlic. Rinse and finely chop the soup vegetables. Sauté together in some oil and season with salt and pepper. Drain the tomatoes, quarter them and mix into the vegetables.
Cut the mozzarella into slices. Grease a baking dish and layer the tomatoes, eggplant slices and mozzarella in it. Top with a layer of mozzarella and shower with Parmesan.
Bake in a preheated oven at 180ºC (approximately 350ºF) for 30 minutes.
Serve garnished with basil and rosemary.