Eggplant Tomato Gratin with Mozzarella

Ingredients

• 3 eggplants
• 1 tbsp Olive Oil
• 2 Garlic cloves
• 4 tomatoes
• 2 mini mozzarella balls (125g each)
• 2 onions
• 4 eggs
• 250 ml heavy cream
• Salt
• ground pepper
• 2 sprigs oregano (leaves)
• 100 g shredded gouda

Instructions

1. 1.

   Preheat the oven to 200°C with upper and lower heat.

2. 2.

   Wash the eggplants, trim ends, and slice into 1 cm thick rounds. Heat oil in a pan and sear each side of the slices for about 1 minute. Remove and place on kitchen paper.

3. 3.

   Meanwhile, peel the garlic and dice finely. Wash the tomatoes, remove stems, and slice. Drain the mozzarella and slice as well. Peel the onions and slice them. Layer the vegetables alternately in a baking dish like roof tiles. Whisk the eggs with cream and season with pepper, salt, and diced garlic. Pour the egg‑cream mixture over the vegetables and sprinkle with Gouda. Bake for 35–40 minutes until gratinated.