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Auberginenauauf
Zutaten
Zubereitung
1. Das Mehl und das Paniermehl in separate Schalen geben.
2. Die Eier, Milch, 1 EL Salz und ½ TL schwarzen Pfeffer in einer Schüssel vermengen und
verquirlen.
3. Den Rest von Salz und schwarzem Pfeffer zum Paniermehl geben und vermischen.
4. Die Auberginenscheiben in das Mehl und dann in die Eiermischung und schließlich im
Paniermehl wenden.
5. Die Bratpfanne auf die Herdplatte stellen. Die Hälfte des Öls in die Pfanne gießen und auf 190 °C
erhitzen.
6. Die Hälfte der Auberginenscheiben frittieren und beiseitestellen. Die Pfanne von möglichen
Resten befreien, mehr Öl hinzugeben und die übrigen Auberginenscheiben frittieren.
7. Den Backofen auf 190 °C vorheizen.
8. 2 Tassen Mozzarella in die gesäuberte Pfanne geben. Auf den Mozarella ein Drittel der
Auberginenscheiben, 1 Tasse Tomatensauce, 1 Tasse Mozzarella und ¼ Tasse Parmesan
geben. Das Schichten mit den Auberginenscheiben, Tomatensauce, Mozzarella und Parmesan
wiederholen.
9. Für die letzte Schicht mit 1 Tasse Tomatensauce beginnen, dann 2 Tassen Mozzarella
hinzugeben und zum Schluss ¼ Tasse Parmesan darauf geben.
10. Die Pfanne mit dem Deckel zudecken, in den Backofen schieben und 50 Min. lang bei 190 °C backen.
10 Portionen
Zutaten
2 Tassen Mehl
4 Tassen Paniermehl
8 Eier
1 Tasse Milch
2 EL Salz
1 EL gemahlener, schwarzer Pfeffer
2 mittelgroße Auberginen, geschält und
in dünne Scheiben geschnitten
3 Tassen Pflanzenöl, aufgeteilt
6 Tassen zerpflückter Mozzarella
1 Tasse geriebener Parmesan
4 Tassen Tomatensoße
26


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