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🍽️ Crispy Eggplant and Tomato Gratin

628 kcal · 30 min · 4 servings

Ingredients

• 2 eggplants
• salt
• 6 tomatoes
• 6 tbsp olive oil
• 120 g parmesan
• 350 ml heavy cream
• 2 tbsp crème fraîche
• 2 eggs
• pepper

Instructions

1. 1. Wash the eggplants thoroughly.
2. 2. Cut off the tough ends of the eggplants.
3. 3. Slice the eggplants into even rounds.
4. 4. Sprinkle the eggplant slices with salt.
5. 5. Let the salted slices sit for thirty minutes to draw out the bitter liquid.
6. 6. Rinse the tomatoes under running water.
7. 7. Remove the tough stem area from the tomatoes.
8. 8. Slice the tomatoes as well.
9. 9. Rinse the eggplant slices with water after the waiting period.
10. 10. Pat the eggplant slices completely dry with kitchen paper.
11. 11. Heat oil in a large pan.
12. 12. Fry the eggplant slices in batches over medium heat.
13. 13. Fry the slices until golden brown on both sides.
14. 14. Place the fried slices on kitchen paper.
15. 15. Let the kitchen paper absorb the excess fat.
16. 16. Get a baking dish ready.
17. 17. Layer the eggplant and tomato slices alternately in the dish.
18. 18. Arrange the slices in a shingled pattern.
19. 19. Finely grate eighty grams of Parmesan.
20. 20. Shave the remaining cheese into thin slices.
21. 21. Whisk the cream with crème fraîche.
22. 22. Add the eggs to the cream mixture.
23. 23. Stir in the grated Parmesan.
24. 24. Season the liquid with salt and pepper.
25. 25. Pour the cheese-cream mixture over the vegetables in the dish.
26. 26. Sprinkle the gratin with the Parmesan shavings.
27. 27. Preheat the oven to two hundred degrees Celsius.
28. 28. Set the convection setting to one hundred eighty degrees Celsius.
29. 29. Use gas mark three if you have a gas oven.
30. 30. Bake the gratin in the oven for about thirty minutes.

Nutrition per serving

• kcal: 628
• Protein: 18 g · Fett/Fat: 58 g · Carbs: 11 g