← All recipes

🍽️ Crispy Aubergine Gratin

431 kcal · 30 min · 4 servings

Crispy Aubergine Gratin Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Cut off the tough stem ends from the eggplants.
  2. 2. Rinse the eggplants under running water.
  3. 3. Slice the eggplants lengthwise into thin slices.
  4. 4. Season both sides of the eggplant slices generously with salt.
  5. 5. Stack the salted slices on top of each other to let them soften.
  6. 6. Grate the Gouda cheese into fine shreds.
  7. 7. Gently squeeze the eggplants with your hands after a short while.
  8. 8. Pat the eggplants completely dry with kitchen paper.
  9. 9. Heat oil in a large frying pan.
  10. 10. Fry the eggplant slices in the hot oil until golden brown.
  11. 11. Cook the eggplants evenly on each side.
  12. 12. Remove the fried slices from the pan.
  13. 13. Let the eggplants drain on a plate.
  14. 14. Peel the garlic cloves of their skin.
  15. 15. Press the garlic through a press into a small bowl.
  16. 16. Pour the tomatoes from the can into a sieve.
  17. 17. Let the tomatoes drain well so that the water flows off.
  18. 18. Add the drained tomatoes to the still warm frying pan.
  19. 19. Break up the tomatoes slightly with a spoon.
  20. 20. Add the pressed garlic to the tomatoes.
  21. 21. Fry the tomatoes and garlic vigorously.
  22. 22. Season the tomato mixture with fresh thyme.
  23. 23. Add freshly ground pepper.
  24. 24. Season the tomato mixture with salt to taste.
  25. 25. Place a layer of eggplants in a baking dish.
  26. 26. Spread a layer of the tomato mixture on top.
  27. 27. Sprinkle a layer of grated cheese on top.
  28. 28. Repeat the layers until all ingredients are used up.
  29. 29. Sprinkle the remaining cheese over the top layer.
  30. 30. Preheat the oven to 225 degrees Celsius.
  31. 31. Place the baking dish in the preheated oven.
  32. 32. Bake the dish for 20 minutes.

Nutrition per serving