Gratin d'aubergines à la parmesane by Laurent Mariotte

Ingredients

For 4 servings

• •4 4 aubergines
• •2 c. à soupe 2 tablespoons of grated parmesan
• •2 2 mozzarella
• •6 6 very ripe tomatoes
• •2 2 red onions
• •2 gousse 2 cloves of garlic
• •2 2 bouquets of basil
• •olive oil
• •fine grey salt
• •mill pepper

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.