Eggplants in tomato sauce

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Eggplants in tomato sauce

Eggplants in tomato sauce






Eggplants in tomato sauce
Eggplants in tomato sauce

Ingredients
Number of people
-

2
+

2 eggplants

190 g tomato puree

1 teaspoon garlic powder

1 teaspoon basil

Pepper

Salt

20 g grated gruyère cheese

Preparation Printing
TOTAL TIME: 1 HR
Preparation: 15 min
Cooking time: 45 min
Step 1
Preheat the oven to 170°C (thermostat 5-6).
Step 2
Wash the aubergines and cut the stalk.
Step 3
Cut them into slices or into lengths of less than 1 cm thick.
Step 4
Garnish a gratin dish with a tight layer of aubergines, salt, pepper, garlic and basil.
Step 5
Repeat the operation.
Step 6
Then cover the aubergines with tomato purée (the slices must be cooked in the tomato).
Step 7
Sprinkle with grated cheese and bake for about 45 minutes, until cheese is golden brown.
Author's note
Eggplants are melting... and it has the advantage of being fat-free so light...

I add my grain of salt

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