Gratin Dauphinois with Eggplant

 Gratin Dauphinois with Eggplant

Ingredients (4 servings)

2 large eggplants

400 g (14 oz) crushed tomatoes or tomato purée

1 onion

2 cloves of garlic

1 drizzle of olive oil

1 teaspoon dried oregano (or Herbes de Provence)

100 g (3.5 oz) mozzarella cheese

50 g (1.7 oz) grated Parmesan cheese

Salt, pepper

Preparation

Prepare the eggplant

Wash and slice the eggplants into rounds about 1 cm thick.

Lightly brown them in a pan with a drizzle of olive oil (or bake them for 15 minutes at 200°C (390°F) to soften them).

Prepare the tomato sauce

Finely chop the onion and mince the garlic.

Sauté them in a saucepan with a little olive oil.

Add the crushed tomatoes, oregano, salt, and pepper.

Simmer for 10 minutes.

Assemble the gratin

In an oiled gratin dish, alternate layers of eggplant, a little tomato sauce, and a few pieces of mozzarella.

Repeat the layers until all the ingredients are used.

Finish with a layer of tomato sauce, mozzarella, and sprinkle with Parmesan cheese.

Cooking

Bake at 190°C (375°F) (fan-assisted) for 25-30 minutes, until the top is golden brown and bubbly.

Gourmet tip: You can enhance the dish with a few black olives or even a touch of fresh basil after it comes out of the oven.