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Eggplant and Tomato Gratin
(0 votes)
Difficulty:
easy
Preparation:
1 hr 15 min.
Preparation
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Preparation steps
1.
Trim eggplant ends, cut into slices and season with salt vigorously. Let stand for 30 minutes, rinse with cold water and pat dry well. Rinse tomatoes and cut into slices. Rinse and shake dry rosemary, pluck off leaves and chop finely.
2.
Rinse and shake dry thyme, pluck off leaves. Layer eggplant and tomato slices alternately in an oiled baking dish, seasoning each layer with salt and pepper. Sprinkle with herbs and drizzle with olive oil.
3.
Bake in preheated oven at 175°C (approximately 350°F) for about 30 minutes. Sprinkle with crumbled goat cheese, set oven temperature to 220°C (approximately 425°F) and bake until cheese is melted and lightly browned. Sprinkle with mint and serve.
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