Eggplant and Tomato Gratin
1 hour Recipe Yield:
6-8 servings Difficulty:
Medium recipe
Eggplant and tomato gratin – an Italian cuisine recipe, a hot sandwich where bread was replaced with eggplant. Cheese for gratin must be taken one that melts well.
Recipe Ingredients
Cooking Recipe
To cook an Italian recipe, eggplant and tomato gratin, slice the eggplants lengthwise, approximately 5 mm thick. Salt and pepper the chopped eggplants and fry on both sides in olive oil until golden brown.
Wash the tomatoes and cut into slices approximately the same as the eggplants. Cut the cheese into not too thick slices. It is better to take cheese that is easy to melt.
Place the fried eggplants on a prepared baking sheet, alternate on top with tomatoes and cheese. Sprinkle with olive oil on top and place in an oven preheated to 200°C (390°F).
Bake the eggplant and tomato gratin for 15 minutes, or until the eggplants are tender and the cheese begins to bubble. When serving eggplant gratin garnish with basil and serve hot.