Cold eggplant puff pastry

and mozzarella ..It's nice warm, even finer when it's cold..You should try and see for yourself ..

Preparation steps

Eggplants are washed, wiped and cut into slices about 1 cm. Add salt and let stand for about 15 minutes ..wash with a little cold water, wipe them well and roll them in wholemeal or spelled flour (dinkel). Fry eggplant slices on both sides in heated oil until nice brown. Cut peeled onions into small slices. Cut the tomato (tomato) part next to the stalk, cut the skin, dip it in hot water, rinse with cold water and peel it lightly..the skin is nicely removed .. Preheat the oven to 200 ° C. Cut the tomatoes into cubes, and sauté them together with the onions in a bowl. Season with salt, pepper and thyme and simmer gently until a thick sauce is formed. Cut the mozzarella into thin slices. Coat the refractory bowl with oil, then place the roasted eggplant slices in it. Cover them with slices of mozzarella, sprinkle with grated parmesan and pour over the tomato and onion sauce ... Arrange all the ingredients in order until they are used up, and finish with the tomato sauce. Bake in a preheated oven for about 25-30 minutes at 180 ° C depending on the oven. Remove and cool to room temperature and then serve .. Good taste !!!

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