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Eggplant au gratin

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2 large eggplants
1 large onion
1 large clove of garlic
1 tomato
2 tablespoons of chopped parsley
2 tablespoons of homemade breadcrumbs
oregano, rosemary
1 handful of black olives in oil
1 egg
1 mozzarella cheese
2 tablespoons of grated parmesan
olive oil

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Cut the eggplants in half around the edges and check the flesh. Bake at 200° for a good 20 minutes.

Meanwhile, fry the chopped onion and garlic in oil. Add the diced tomato, fresh and dried herbs, the pitted and cut olives, add pepper but do not add salt because of the olives. Remove the eggplants from the oven, let cool and remove most of the flesh from the eggplants without breaking the skin.

Add the flesh to the pan and let it reduce. Off the heat, add the breadcrumbs and egg, mix well and then place the eggplants in a gratin dish.

Cover with mozzarella cheese and sprinkle with Parmesan cheese. Bake for 30 minutes at 200° and serve with a green salad.

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