Eggplant gratin, tomato, coppa, mozzarella

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Eggplant gratin, tomato, coppa, mozzarella

Eggplant gratin, tomato, coppa, mozzarella

Number of people

3 eggplants

1 large can peeled tomato

20 slices of coppa (Italian sausage)

2 scoops of mozzarella

1/2 goat log

1 Greek yogurt

1 onion

3 cloves of garlic





Preparation: 20 min
Cooking time: 40 min
Step 1
Cut the aubergines into 1 cm thick slices. Cook them in the microwave for a maximum of 5 minutes at most (you can also cook them in the oven or in a frying pan with a little olive oil), they must become tender.
Step 2
Meanwhile, crush the peeled tomatoes with their juice, and add the Greek yogurt, garlic, basil. Season (beware of salt with coppa!).
Step 3
In a gratin dish, spread a thin layer of tomato mixture, add a layer of eggplant, then again a thin layer of tomatoes, add a layer of coppa and a layer of onions cut into thin strips (and for those who like, a little more basil).
Step 4
Repeat once again and finish with a layer of sliced mozzarella and a few pieces of goat cheese. Sprinkle with basil, thyme, pepper.
Step 5
Put in the oven at 220°C (thermostat 7-8) for 30 to 40 minutes, until the gratin is golden brown. Lower the temperature a little, if necessary, at the end of cooking.
Author's note
I don't add fat to this dish because it's already in the coppa and it doesn't stick thanks to the tomato on the bottom of the dish. Finally, I don't fry the onions in advance, but for those who don't like them crunchy, I advise you to do so.

I add my grain of salt

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