Eggplant Gratin with Mozzarella

Ingredients

• 2 Eggplants
• Salt
• 6 tomatoes
• 200 g mozzarella
• olive oil (for frying)
• 2 tbsp freshly chopped basil
• pepper (coarsely ground)
• 1 Garlic clove
• 350 ml heavy cream
• 2 tbsp crème fraîche
• 3 eggs
• 50 g grated Parmesan
• 50 g breadcrumbs

Instructions

1. 1.

   Wash the eggplants and trim the ends. Slice them into about 0.5 cm thick rounds, salt them, and let them draw water for about 30 minutes. Wash the tomatoes, cut off the stems, and slice them. Cut the mozzarella into slices as well.

2. 2.

   Pat the eggplants dry and fry them in hot oil on both sides for 3-4 minutes until golden brown, remove and drain on paper towels. Layer the eggplant, mozzarella, and tomato slices alternately with the chopped basil leaves in a baking dish, sprinkling some pepper between layers.

3. 3.

   Preheat the oven to 180 °C (fan). Peel and mince the garlic clove. Whisk together the cream, crème fraîche, and eggs; season with salt and pepper, then pour over the vegetables. Mix the Parmesan with the breadcrumbs and sprinkle over the top. Bake in the hot oven for about 30 minutes until golden brown.