Italian Eggplant Gratin
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 55 min.
Ready in
Ingredients
for
4
- Ingredients
- 1 shallot (finely chopped)
- 1 clove garlic cloves (finely chopped)
- 5 Tbsps olive oil
- 2 Tomatoes (diced)
- 4 cups canned, chopped Tomatoes
- 2 tsps dried oregano
- 1 Tbsp balsamic vinegar
- 1 tsp sugar
- 4 small Eggplant (sliced lengthways)
- 2 balls Mozzarella (approx. 125 g | 0.5 cup)
- 2 handfuls Basil (chopped)
- 4 Tbsps Parmesan (grated)
Preparation steps
1.
Fry the shallot and garlic in 1 tbsp olive oil. Add the tomatoes and the chopped tomatoes, season with salt, ground black pepper, oregano, vinegar and sugar and simmer for 20 minutes to allow the sauce to thicken.
2.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6.
3.
Fry the aubergines in hot oil on all sides. Place a little sauce in a baking dish and add a layer of aubergines. Top with mozzarella, sprinkle with basil and continue to layer the ingredients like this until they are all used up. At the end sprinkle with Parmesan and bake for around 40 minutes until golden brown.
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