Eggplant Tomato Gratin

Ingredients

• 2 Eggplants
• Salt
• 6 tomatoes
• 6 tbsp Olive oil
• 120 g parmesan cheese
• 350 ml heavy cream
• 2 tbsp crème fraîche
• 2 Eggs
• Pepper

Instructions

1. 1.

   Wash the eggplants, trim the ends, slice them, salt and let soak in water for 30 minutes. Meanwhile wash the tomatoes, cut off the stem ends and slice.

2. 2.

   Rinse the eggplant slices and pat dry with paper towels. Heat oil in a pan and fry the slices in batches over medium heat until golden brown on both sides. Drain on paper towels. Layer the eggplant and tomato slices alternately in a baking dish, arranging them like roof tiles.

3. 3.

   Grate 80 g of parmesan finely and shave the remaining cheese into flakes. Whisk together the cream, crème fraîche, eggs, and grated parmesan; season with salt and pepper. Pour over the vegetables and sprinkle with shaved parmesan. Bake in a preheated oven at 200 °C (fan 180 °C, gas: level 3) for about 30 minutes until bubbling.