ingredients

3 medium eggplants (3 x 260 g)
1 kg of ripe round tomatoes
Beautiful bouquet of basil
175 g grated Parmesan cheese
3 beaten eggs
70 g of flour
1 dl of olive oil

Equipment

1 large saucepan
2 large non-stick frying pans
1 vegetable mill, fine grid
1 large grid
2 clean clothes
9 mussels of at least 18 cl

Steps

Step 1

Grout: scald the tomatoes 10 min; drain. In the strainer, squeeze them just to clear the water. Pass them to the mill until only dry matter remains. Pepper hard, salt, add chopped basil leaves and stalks.

2ND STEP

Eggplants: slice them in long thin slices, salt them. Align them on the grid, let disgorge 1 h. Rinse with cold water. Dry between 2 cloths. Flour them finely. Meat them in 3-sided with very little oil to brown and soften them. Roll them 1 to 1 in the salted beaten eggs, pan on both sides without fat just to harden the egg.

STEP 3

Cook: in the molds, alternate thin layer of coulis, parceled aubergine, parmesan, coulis, aubergine, etc. Finish with parmesan cheese. Cook for 20 minutes in preheated oven at 200 ° C (tea 6). Turn out or not, enjoy hot or cold.