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🍽️ Crispy Eggplant and Mozzarella Gratin

690 kcal · 30 min · 4 servings

Ingredients

• 2 eggplants
• salt
• 6 tomatoes
• 200 g mozzarella
• olive oil (for frying)
• 2 tbsp freshly chopped basil
• pepper (coarsely ground)
• 1 garlic clove
• 350 ml whipping cream
• 2 tbsp crème fraîche
• 3 eggs
• 50 g grated parmesan
• 50 g breadcrumbs

Instructions

1. 1. Rinse the eggplants under running water and cut off the green ends.
2. 2. Slice the vegetable into rounds about half a centimeter thick.
3. 3. Sprinkle the slices with salt and let them sit for thirty minutes to draw out the bitter liquid.
4. 4. Wash the tomatoes and remove the hard stem ends.
5. 5. Slice the tomatoes.
6. 6. Slice the mozzarella as well.
7. 7. Pat the eggplant slices completely dry with a kitchen towel.
8. 8. Heat oil in a frying pan.
9. 9. Fry the eggplant slices in batches in the hot oil.
10. 10. Fry them for three to four minutes on each side until they are golden brown.
11. 11. Remove the fried slices from the pan.
12. 12. Place them on kitchen paper to let the excess fat drain.
13. 13. Layer the eggplant, mozzarella, and tomato slices alternately in a baking dish in a shingle-like pattern.
14. 14. Distribute the chopped basil leaves between the layers.
15. 15. Season the layers with a little pepper.
16. 16. Preheat the oven to 180 degrees Celsius with convection mode.
17. 17. Peel the garlic clove.
18. 18. Chop the garlic finely.
19. 19. Whisk the garlic with the cream, crème fraîche, and eggs in a bowl.
20. 20. Season the liquid with salt and pepper.
21. 21. Pour the mixture evenly over the vegetables in the baking dish.
22. 22. Mix the parmesan with the breadcrumbs in a small bowl.
23. 23. Sprinkle the cheese-breadcrumb mixture over the gratin.
24. 24. Bake the dish in the hot oven for about thirty minutes.
25. 25. Remove it when the surface is golden brown on top.

Nutrition per serving

• kcal: 690
• Protein: 24 g · Fett/Fat: 57 g · Carbs: 22 g