Ingredients
- 6 tomatoes (peeled)
- 5 mushrooms (sliced)
- 2 eggs with (beaten)
- 1 eggplant
- 120 gr swiss cheese (grated)
- 90 ml oil
- 40 gr parmesan cheese (freshly grated)
- 16 ml water
- 8 gr fines herbs
- 1 gr salt
- 2 slices green pepppers (cut into)
- 1 slice onion (cut into)
- 1 slice celery stalk (sliced diagonally)
Heat 3 tbls. oil in a large skillet and add onion, green pepper, mushrooms, celery and garlic. Saute until tender. Add tomatoes. Bring to a boil. Add salt and fines herbs. Turn heat to low and simmer sauce for 30 minutes. Peel eggplant and slice into large slices. Dip in egg mixture and fry eggplant in a skillet with remaining oil until tender. Arrange eggplant slices in a large baking dish. Sprinkle with Parmesan cheese. Pour tomato sauce over the top and spirinkle with Swiss cheese. Heat in 180ºC . oven until cheese is melted. Serves 4.
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