Eggplant Gratin

Ingredients

• 2 large eggplants
• 2 large zucchini
• olive oil (for brushing)
• Salt
• Pepper (freshly ground)
• Grated oregano
• 3 mozzarella balls (125 g each)
• 200 g mini Roma tomatoes (or cherry tomatoes)
• 100 g mixed olives
• Daikon radish greens (for garnish)

Instructions

1. 1.

   Preheat the oven to 200°C.

2. 2.

   Wash, trim, and slice eggplants and zucchini into about 1 cm thick rounds. Lightly salt the eggplant slices and let them sit for 10 minutes, then pat dry with paper towels. Brush both sides of the eggplant and zucchini slices thinly with olive oil and sear in a pan in batches until lightly browned on each side, seasoning with salt, pepper, and oregano as you go.

3. 3.

   Drain the mozzarella and slice it into about 1 cm thick rounds. Wash the tomatoes and cut them into slices. Alternate layers of eggplant, zucchini, mozzarella, and tomato on a parchment‑lined baking sheet to form four towers. Bake in the oven for approximately 10–15 minutes until cooked through.

4. 4.

   Carefully transfer the eggplant towers onto plates, arrange olives around them, and garnish with daikon radish greens.