Tomato Eggplant Gratin

Ingredients

• 2 Eggplants
• 8 tomatoes
• olive oil (for frying)
• Salt
• Pepper (freshly ground)
• 200 ml heavy cream
• 3 eggs
• 60 g grated cheese (e.g., Greyerzer)
• nutmeg
• 50 g grated Parmesan

Instructions

1. 1.

   Wash the eggplants, trim the ends, slice them, salt and let soak in water for about 30 minutes.

2. 2.

   Preheat the oven to 180 °C fan‑forced.

3. 3.

   Briefly blanch the tomatoes, shock in cold water, peel, quarter and seed. Rinse the eggplant slices and pat dry. Heat a little oil and fry the eggplant slices in batches until golden brown on both sides; season with salt and pepper.

4. 4.

   Layer the eggplant slices and tomato quarters in a baking dish in a brick‑like pattern. Whisk together the cream, eggs, and Greyerzer cheese; season with salt, pepper, and nutmeg. Pour over the vegetables and sprinkle with Parmesan.

5. 5.

   Bake in the oven for about 30 minutes until golden brown.