Tomato and eggplant gratin

The best accompaniment to an eggplant casserole is ciabatta or country bread.

  • number
    servings4
  • Time
    cooking 1h.

Ingredients

Tomatoes 4 pieces
Eggplant 2 pieces
Mozzarella cheese 125 gram
Tomato sauce for pasta 300 gram
Parmesan cheese, grated 40 gram
Olive oil 3 tablespoons
Basil Taste
Salt Taste
Pepper Taste

Add to recipe book Print Method of preparation

  • Cut the tomatoes and eggplants into slices. Grate the mozzarella.

  • Preheat oven to 200 degrees.

  • Fry the eggplant slices in portions in olive oil in a large skillet, 10 minutes, turning once. Place on a paper towel.

  • Place a third of the fried eggplant in a baking dish, top with a third of the chopped tomatoes, mozzarella and sauce. Repeat layers 2 more times. Cover with foil and bake in oven for 20 minutes.

  • Remove the foil, sprinkle the gratin with Parmesan cheese and bake for another 5 minutes. Remove the finished gratin from the oven, sprinkle with chopped basil and serve. Tip: The best accompaniment to an eggplant casserole is ciabatta or country bread. This is ideal for a light dinner.

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