30 min
Prep time
20 min
Cook time
6
Servings
Easy
Difficulty
50 min
Total time
Ingredients
Instructions
-
1
Cut the eggplants into rounds of 3 or 4 millimeters thick.
-
2
Salt the eggplants with coarse salt for at least 1/2 hour. Then, cook them in olive oil.
-
3
For the sauce: Cook the tomatoes for 20 minutes in a pan with a small chopped onion, season with salt and pepper, add thyme and basil, and finish cooking.
-
4
To garnish the gratin dish, layer: fried eggplant slices, tomato sauce, some cherry tomatoes, and mozzarella slices cut into rounds.
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5
Pour over the top a little olive oil and bake in a hot oven at 180°C for 20 minutes.
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6
To brown the dish, sprinkle with a bit of parmesan and breadcrumbs.
-
7
You can decorate with a few basil leaves.
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