Eggplant and Tomato Gratin

Ingredients

• 3 small eggplants
• Salt
• 5 tbsp olive oil
• Pepper
• 4 ripe tomatoes
• 300 g feta cheese
• 1 handful flat‑leaf parsley

Instructions

1. 1.

   Wash and trim the eggplants. Slice them and sprinkle with salt. Let them sit in a sieve for 20 minutes, then drain and pat dry with paper towels. Brush the slices lightly with olive oil.

2. 2.

   Heat a non‑stick pan, add the remaining oil, and brown the eggplant slices on both sides. Season with salt and pepper while cooking.

3. 3.

   Wash the tomatoes, cut off the stems, and slice the flesh. Season with salt and pepper.

4. 4.

   Layer the eggplant and tomato slices in a small baking dish. Crumble feta over the top. Bake in a preheated oven at 200 °C (180 °C fan‑forced; gas: level 3) for about 20 minutes until bubbly.

5. 5.

   Meanwhile, wash the parsley, shake off excess water, and finely chop the leaves. Sprinkle the chopped parsley over the gratin before serving.