Provence gratin
Instructions
Wash the eggplants, dry, cut into lengthwise slices, add salt and let drain for 30 minutes.
Blanch the tomatoes, Peel and cut them into pieces.
Wash the zucchini and cut into slices 5 mm thick lengthwise.
Cut the bacon into small cubes.
Peel the garlic and the onions and mince fine.
Heat a tablespoon of oil in a large skillet or saucepan, heat the pancetta cubes; remove them with a skimmer and place them on paper towels.
Put the onion in the Pan, if necessary, add a little oil.
Brown, remove with a skimmer and put it together with the bacon.
Heat the oven to 200 degrees.
Rinse the aubergines and dry, sprinkle them with flour.
Heat 4 tablespoons oil in a skillet and browned Eggplant slices for 2 minutes, moderate heat and add oil if necessary.
Posatele on absorbent paper.
Rub a baking dish from gratin with a little garlic and stir the remaining garlic with parsley and thyme.
Put the Bay off the bottom of the baking dish, sprinkle a layer of Eggplant slices, sprinkle with a third of the thyme mixture-garlic-parsley, salt and pepper.
Cover with one-third of Zucchini.
Continue until you run out of ingredients, finished with a layer of Eggplant.
Cover the baking dish with aluminum foil, bake and cook for 40 minutes.
After this time, remove the aluminum foil and sprinkle vegetables with Parmesan and breadcrumbs mixed.
Gratinate in the oven grill for two minutes and serve.
Ingredients and dosing for 4 persons
- 500 g of tomatoes
- 6 zucchini
- 2 small eggplant
- 75 g of bacon
- 2 onions
- 7 tablespoons of olive oil
- 4 tablespoons of grated parmesan cheese
- 4 tablespoons of white breadcrumbs
- 2 cloves of garlic
- 2 tablespoons of flour
- 3 tablespoons of chopped parsley
- 1/4 teaspoon of dried thyme
- 1 leaf of laurel
- Salt
- Pepper