Eggplant gratin with parmesan cheese

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Eggplant gratin with parmesan cheese

Eggplant gratin with parmesan cheese

Number of people

1 eggplant

40 cl tomato sauce with pieces

1 ball of mozzarella 125 g

200 g ground meat

1 onion

1 clove of garlic




Preparation: 40 min
Cooking time: 15 min
Step 1
Cut thin slices of aubergine (about 5mm thick). Season with salt and let it drain for 15 minutes. Dry the slices and fry them in a little olive oil.
Step 2
Preheat the oven to 200°C (thermostat 6-7).
Step 3
Sauté the meat and onions, season with salt and pepper. Place the mixture in a gratin dish.
Step 4
Boil the tomato sauce with the clove of garlic cut into pieces and basil. Season with salt and pepper.
Step 5
Place the tomato sauce in the dish. Then put slices of mozzarella. Finally, add the eggplant slices. Sprinkle with basil.
Step 6
Leave the dish to cook for a short quarter of an hour covered with aluminium foil. Remove the foil from the end to evaporate the water.
Step 7
To be enjoyed alone or with rice.
I add my grain of salt

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