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🍽️ Crispy Aubergine Gratin

304 kcal · 30 min · 4 servings

Crispy Aubergine Gratin Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the eggplants thoroughly.
  2. 2. Cut off the hard ends at the tip and the stem base.
  3. 3. Slice the eggplants into rounds about half a centimeter thick.
  4. 4. Sprinkle the slices with salt.
  5. 5. Let the salted slices sit for thirty minutes to draw out the water.
  6. 6. Peel the garlic.
  7. 7. Chop the garlic very finely.
  8. 8. Mix the chopped garlic with the tomatoes.
  9. 9. Add the oregano to the tomato-garlic mixture.
  10. 10. Season the sauce with salt.
  11. 11. Season the sauce with pepper.
  12. 12. Add a pinch of sugar to balance the acidity.
  13. 13. Rinse the eggplant slices with cold water to remove the salt.
  14. 14. Pat the slices dry with a kitchen towel.
  15. 15. Heat a grill pan on the stovetop.
  16. 16. Add a little oil to the hot pan.
  17. 17. Fry the eggplant slices in batches.
  18. 18. Fry the slices until golden brown on each side.
  19. 19. Preheat the oven to 180 degrees fan-forced.
  20. 20. Brush a baking dish with oil.
  21. 21. Rinse the basil under running water.
  22. 22. Shake the basil dry.
  23. 23. Pluck the leaves from the stems.
  24. 24. Chop the basil leaves roughly.
  25. 25. Place the first layer of eggplant slices into the baking dish.
  26. 26. Make sure the slices slightly overlap.
  27. 27. Spread a portion of the tomato sauce over the eggplants.
  28. 28. Repeat the layering with the remaining eggplants and sauce.
  29. 29. Add a little more sauce on top at the end.
  30. 30. Sprinkle two-thirds of the chopped basil leaves over it.
  31. 31. Let the cheese drain well.
  32. 32. Slice the cheese.
  33. 33. Distribute the cheese slices evenly over the gratin.
  34. 34. Season the cheese with a little salt.
  35. 35. Season the cheese with a little pepper.
  36. 36. Bake the gratin in the oven for about forty minutes.
  37. 37. Take it out when it is golden brown.
  38. 38. Sprinkle the finished dish with the remaining basil.
  39. 39. Serve the gratin hot.

Nutrition per serving