Eggplant Gratin
Total time
From: Lady Jennie
Recipe type: Main Dish
Serves: 6-8
- 3 medium to large eggplants
- olive oil
- sea salt
- 1 large onion
- 4 cloves of garlic
- 2 large jars of tomato-basil sauce (600 grams each)
- 4 balls of mozzarella, about a pound total (half kilo)
- ¾ cup grated Swiss cheese
- ½ cup grated parmesan
- Preheat the oven to 210°C or 425°F.
- Wash and slice the eggplant.
- Drizzle olive oil over the slices on a baking sheet.
- Sprinkle salt over the eggplant and bake for 20 minutes until brown.
- Repeat a second time with the rest of the eggplant.
- Chop up the onions and garlic and brown them with a tablespoon olive oil.
- Add the tomato sauce to the onions and garlic.
- Spread some tomato sauce on the bottom of a baking dish, then
- layer the ingredients as follows: eggplant, tomato sauce, mozzarella, repeat.
- When all the ingredients are layered, sprinkle the parmesan and Swiss cheese over the top.
- Bake in the still-hot oven for 20 minutes.
Recipe by A Lady In France at https://aladyinfrance.com/eggplant-gratin/
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