Gratin mozza aubergine tomato potato

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Gratin mozza aubergine tomato potato

Gratin mozza aubergine tomato potato

Number of people approx.

4 mozzarella

3 eggplants

3 cans of crushed tomatoes

6 onions

1 bunch of basil

3 cloves of garlic


Preparation: 40 min
Cooking time: 30 min
Step 1
Turn on the oven on the grill.
Step 2
Slice the onions and melt them with olive oil in a frying pan. They have to be well cooked and not black!
Step 3
Add the tomato cans, chopped basil, chopped garlic cloves, 1 tablespoon powdered sugar, salt, pepper and a little cayenne pepper.
Step 4
Simmer for at least 30 minutes: the mixture must be relatively dry (no more water from the tomatoes).
Step 5
Meanwhile cut your aubergines into 8/10 minute slices.
Step 6
Put them on the oven rack.
Step 7
Bake and turn over as soon as the aubergines have dried a little, slightly coloured.
Step 8
Have a gratin dish.
Step 9
Line the bottom with tightly sliced mozzarella slices.
Step 10
Place the eggplant slices tightly on top.
Step 11
Cover with the tomato onion mixture and brown at 200/220 degrees, about 30/40 minutes.
Step 12
Everything can be prepared the day before and put in the oven the same day.
Author's note
Goes very well with caramelized lamb mice and all meats and fish.

I add my grain of salt

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