Eggplant Gratin with Tomatoes and Mushrooms
Rinse the eggplants, pat dry, cut off the ends and cut each lengthwise into 6 slices. Shower with salt, cover with water and leave to infuse for 30 minutes. Rinse well and pat dry. Sauté in some oil or grill on a barbecue.
Wipe and trim the mushrooms, chop finely and sauté quickly in some oil. Season with lemon juice, salt and pepper.
Rinse the tomatoes and cut into slices.
Mix the tomatoes with the chopped herbs and the mushrooms.
Cover the eggplant slices with the tomato, herb and mushroom mixture and stand them next to each other in a greased baking dish. Season with salt and pepper and shower with the cheese.
Bake in a preheated oven at 180°C (approximately 350ºF) until the cheese has melted. Serve immediately.