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
Eggplant – Tomato – Gratin
Eggplant – Tomato – Gratin

Instructions

  1. Heat 2 tablespoons of oil in a large pan
  2. 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.
  3. Put the tomatoes in a bowl and chop them up, season with garlic, salt, pepper, oregano and other spices of your choice.
  4. 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.
  5. Sprinkle the gratin with the parmesan and bake in the preheated oven for 30 minutes at 200 ° C.
  6. 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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