Eggplant – Tomato – Gratin
by Editorial Staff
Summary
| Prep Time | 55 mins |
| Total Time | 55 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 3 tablespoon olive oil
- 2 cloves garlic
- 2 large eggplant (s)
- 100 g mozzarella, thinly sliced
- 1 can tomato (s), peeled
- 50 g parmesan, freshly rated
- salt
- pepper
- oregano
- Spice (s) your choice
Print Recipe
Pin Recipe Instructions
- Heat 2 tablespoons of oil in a large pan
- Cut the aubergines lengthways into about 1 cm thick slices, add them to the hot pan in portions and fry for 3-4 minutes on each side. Drain the fried aubergine slices well on kitchen paper.
- Put the tomatoes in a bowl and chop them up, season with garlic, salt, pepper, oregano and other spices of your choice.
- Put a layer of aubergines in a baking dish, cover with a layer of the tomato sauce and top with a few slices of mozzarella. Continue like this until the eggplant and cheese are used up. Finish with a layer of tomato sauce.
- Sprinkle the gratin with the parmesan and bake in the preheated oven for 30 minutes at 200 ° C.
- The gratin can not only be served hot, for example with rice, but also tastes very good cold, for example with white bread.
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