Aubergines with Mozzarella
Prepare two aubergines and slice them. Sprinkle salt and pepper over them and let them sit for 10 minutes. Afterwards they will sweat, then you dip them in a beaten egg and flour. Finally through the breadcrumbs. Fry them in oil and garlic until they are browned. Take a deep oven baking dish (e.g. a pâté dish) and first lay an aubergine in it, then a slice of Mozzarella cheese and tomato sauce. Etc. Etc. Tomato sauce: heat a pack of Heinz sieved tomatoes a little and season it with pepper and salt, oregano and basil and half a cube of garden herb stock (not vegetarian, meat stock). Finish the last layer with grated cheese. The dish in an oven of 200 degrees, after 25 minutes take the lid off for a while to get a brown crust.