Gratin d'aubergines à la parmesane by Laurent Mariotte

Method

1. 1

   Preheat the oven to 170°C.

2. 2

   Peel garlic and onions. Cut the onions immediately, chop the garlic. Add the garlic to the olive oil and add the onions. Salt and mix. Let it blow for 5 minutes.

3. 3

   Cut the tomatoes into large cubes and add to the onions.

4. 4

   Remove the basil bouquets and keep the leaves. Bind the tails with a piece of string and add them to the tomato sauce. Cook over low heat for 30 minutes.

5. 5

   Cut the eggplants into slices about 1 cm thick. Cook them for about 3 minutes on each side with a fillet of olive oil. Cut the mozzarella into slices; Crunch the basil leaves.

6. 6

   Place a first layer of tomato sauce at the bottom of the gratin dish and cover with eggplant slices. Sprinkle with basil and Parmesan; finish with a few slices of mozzarella.

7. 7

   Renew the operation by finishing with Parmesan and mozzarella. Bake for 40 minutes.

8. 8

   If you want even more crispy, you can add some breadcrumbs last before baking the dish.

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