Eggplant Gratin

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Eggplant Gratin
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Difficulty:
advanced
Difficulty
Preparation:
1 hr
Preparation
Calories:
335
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories335 kcal(16 %)
Protein7.7 g(8 %)
Fat29.9 g(26 %)
Carbohydrates9 g(6 %)

Ingredients

for
4
Ingredients
4
small eggplants
1
1
10 tablespoons
2 teaspoons
Provencal Fresh herbs
1
large can, peeled Tomato
50 grams
freshly grated Parmesan
fresh Fresh herbs (for garnish)

Preparation steps

1.

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

2.

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.

3.

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

4.

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.