Summary

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

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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.