Tomato and Eggplant Gratin
|Saturated Fat Acids||4.5 g|
|Sugar added||0 g|
|Bread exchange unit||1|
Rinse eggplant, trim, cut into slices, season with salt and let stand for about 30 minutes to draw out water.
Meanwhile, blanch tomatoes in boiling water, rinse in cold water, peel and quarter tomatoes and remove seeds.
Grate the Gruyère cheese. Whisk milk with eggs and Gruyère cheese and season with salt and pepper.
Rinse eggplant and pat dry. Heat oil in a pan. Working in batches, cook eggplant slices over medium heat until golden brown on both sides. Season with salt and pepper.
Layer eggplant and tomato slices alternately in a gratin dish. Pour over egg mixture, grate Parmesan over the top and bake in a preheated oven at 200°C (fan oven 180°C; gas mark 3) (approximately 400°F/convection 350°F) until golden brown, about 30 minutes. Serve hot.