Eggplant Gratin

Name: Eggplant Gratin
Total time: 1 h
Yield: 4
Ingredients: 4 small Eggplant; salt; 1 onion; 1 garlic clove; 10 Tbsps olive oil; 2 tsps Provencal Fresh herbs; 1 large can, peeled tomato; freshly ground pepper; 50 grams freshly grated Parmesan; fresh Fresh herbs (for garnish)

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Difficulty:

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Difficulty

Preparation:

1 hr

Preparation

Calories:

335

calories

Calories

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Nutritional values

1 serving contains
(Percentage of daily recommendation)

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1 serving contains
(Percentage of daily recommendation)

Calories	335 kcal	(16 %)
Protein	7.7 g	(8 %)
Fat	29.9 g	(26 %)
Carbohydrates	9 g	(6 %)

Author of this recipe:

EAT-SMARTER

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Ingredients

for

servings

Ingredients: 4 small Eggplant; salt; 1 onion; 1 garlic clove; 10 Tbsps olive oil; 2 tsps Provencal Fresh herbs; 1 large can, peeled tomato; freshly ground pepper; 50 grams freshly grated Parmesan; fresh Fresh herbs (for garnish)

How healthy are the main ingredients?

olive oil Parmesan Eggplant salt onion garlic clove

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Preparation steps

Rinse the eggplant and cut into slices. Lightly salt the eggplant slices and set aside for 15-20 minutes.

Peel and finely chop the onion and garlic. Heat 2 tablespoons of olive oil. Saute the onion, garlic and provencal herbs. Add the tomatoes, crush finely and boil down into a thick, creamy sauce. Stir occasionally. Season with salt and pepper.

Pat the eggplant slices dry. Saute in the remaining olive oil.

Spread the eggplant slices in a baking dish. Pour the sauce on top. Sprinkle with parmesan. Preheat the oven to grill and bake until golden brown. Serve garnished with fresh herbs.