Eggplant and Provençal gratin

• For 4 people
• Preparation time (dont cuisson) : 60 minutes
• Cooking time : 30 minutes
• Difficulty (0 to 5) : 3

Ingredients

• Eggplant
  • Eggplant : 2 medium-sized
  • Salt : 1 teaspoon
  • Olive oil : 2 tablespoons
• Tomato Sauce
  • Olive oil : 1 tablespoon
  • Onion (finely chopped) : 1 medium-sized
  • Garlic (minced) : 2 cloves
  • Canned tomatoes (crushed) : 400 grams
  • Fresh basil (chopped) : 1 handful
  • Salt : 1 teaspoon
  • Black pepper : 1 teaspoon
• Gratin Topping
  • Breadcrumbs : 1/2 cup
  • Parmesan cheese (grated) : 1/4 cup
  • Fresh parsley (chopped) : 2 tablespoons

The AI that generated this image will never know the flavor of this delicious recipe. But you can :-)

Steps

• Preheat the oven to 180°C (350°F).
• Slice the eggplants into 1/4-inch thick rounds. Sprinkle salt on both sides of each slice and let them sit for 15 minutes to remove excess moisture. Rinse the slices and pat them dry with a paper towel.
• Heat 2 tablespoons of olive oil in a large skillet over medium heat. Cook the eggplant slices in batches until golden brown on both sides. Remove from the skillet and set aside.
• In the same skillet, add 1 tablespoon of olive oil and sauté the chopped onion and minced garlic until softened and fragrant.
• Add the crushed tomatoes, chopped basil, salt, and black pepper to the skillet. Simmer for 10 minutes, stirring occasionally.
• In a baking dish, spread a layer of the tomato sauce on the bottom. Arrange a layer of eggplant slices on top. Repeat the layers until all the eggplant slices and tomato sauce are used, ending with a layer of tomato sauce.
• In a small bowl, mix the breadcrumbs, grated Parmesan cheese, and chopped parsley. Sprinkle this mixture evenly over the top layer of tomato sauce.
• Bake in the preheated oven for 30 minutes, or until the gratin is golden brown and bubbling.
• Remove from the oven and let it cool for a few minutes before serving.

Tips

• Make sure to slice the eggplants evenly to ensure even cooking.
• You can add other vegetables like zucchini or bell peppers to the gratin for extra flavor and texture.

Information

• This Eggplant and Provençal Gratin is a classic French dish that is perfect as a main course or a side dish.
• It can be served hot or at room temperature.