Tomato Eggplant Gratin
Prep: 20min
|
Servings: 4
|
Cook: 30min
A tomato eggplant gratin is a recipe featuring fresh ingredients from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 eggplant
- 1 Garlic clove
- 6 firm tomatoes
- Salt
- Pepper (freshly ground)
- 5 tbsp olive oil
- 1 tbsp herbs de Provence
- 80 g Parmesan (freshly grated)
- 100 g mozzarella (grated)
- 3 tbsp butter flakes
- oil (for the dish pan)
- marjoram (for garnish)
Instructions
-
1.
Wash the eggplant, slice it, salt it and let it sit for at least 15 minutes. Wash the tomatoes, remove the stem and slice them. Rinse the eggplant slices under running water and fry them in oil portion by portion.
-
2.
Alternately layer the tomato slices in a baking dish, sprinkling each layer with some cheese (more parmesan than mozzarella) as well as salt and pepper. Finally sprinkle the top with the remaining cheese and place butter flakes on top. Bake at 200°C for about 30 minutes. Serve hot garnished with marjoram.
