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Baked Aubergine Tomato And Cheese Gratin

  Aubergines 2 Large, cut lengthwise 1/2 inch thick
  Olive oil 1 Cup (16 tbs)
  Italian sauce 250 Milliliter (Basic Variety)
  Mozzarella 300 Gram
  Parmesan cheese 50 Gram (Cheddar Cheese)
  Fine breadcrumbs 100 Gram, mixed with 2 tablespoon of chopped parsley
  Chopped parsley 2 Tablespoon, mixed with fine breadcrumbs
For basic italian tomato sauce
  Tomatoes 750 Gram
  Olive oil 4 Tablespoon
  Salt 2 Teaspoon
  Garlic 3 Tablespoon, chopped
  Oregano 1 Pinch
  Fresh basil 1⁄2 Cup (8 tbs), chopped coarsely
  Sugar 1 Teaspoon
  Fresh black pepper 1 Teaspoon

Blanch, skin and chop tomatoes.
Run through a mixer until smooth.
Place in a saucepan and put on a slow flame until the pulp becomes thick.
If the tomatoes are pulpy, this may only take 5 minutes.
Add salt, sugar, basil and black pepper.
Remove from the gas.
Heat the oil in another pan.
Fry the garlic until golden and pour the tempering onto the tomato sauce.
Stir well.
Season the slices of aubergine with salt and shallow fry in the olive oil, turning once.
Drain the oil.
Layer the aubergine, tomato sauce and mozzarella, finishing off with mozzarella, Parmesan cheese and herbed breadcrumbs on top.
Place in an oven for 20 minutes or until the cheese bubbles.

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Baked Aubergine Tomato And Cheese Gratin Recipe