Eggplant (Aubergine) Casserole

• 800 g eggplants
• sea salt
• 2 eggs
• breadcrumbs
• olive oil
• 500 g peeled tomatoes
• 1 onion
• fresh basil leaf
• 50 g grated pecorino cheese
• salt
• pepper

1. Cut eggplant into slices, lengthwise.
2. Place slices into a strainer and sprinkle with sea salt.
3. Place a weight on the eggplant slices and let drain for 30 minutes or so.
4. Prepare sauce.
5. Place chopped onion and oil in a heavy pan and saute.
6. Add chopped tomatoes, salt and pepper to taste.
7. Cook sauce until it thickens.
8. Wash and dry eggplants slices.
9. Whisk eggs in a bowl, add a pinch of salt.
10. Dip eggplant slices in egg and cover with breadcrumbs.
11. Heat oil in a pan and fry eggplant slices until brown on both sides.
12. drain eggplant slices on paper towel.
13. In an oven dish, arrange eggplant slices in layers.
14. Add sauce, basil leaves and grated cheese between each layer.
15. Cover the top layer with sauce, basil leaves and grated cheese.
16. Place dish in a 220 degrees celsius pre heated oven and cook for 20 minutes.

eggplants, salt, eggs, breadcrumbs, olive oil, onion, fresh basil leaf, pecorino cheese, salt, pepper

Taken from www.food.com/recipe/eggplant-aubergine-casserole-183813 (may not work)