Melazane gratin
Instructions
Wash the eggplants and cut them into slices high half a centimetre.
Put them in salt in a plate tilted and with a weight on top to remove bitter water.
After 30 minutes, rinse Eggplant quickly, carefully dry, brush with a little oil and cook them on the grill to lively fire from both sides.
In a saucepan add the garlic oil and chopped onions.
Add the chopped parsley and chopped tomatoes.
Stir, add salt, pepper, withdrawn from the fire when the sauce has reached a certain consistency.
Grease a baking dish, spread a layer of Eggplant, add salt and pepper and sprinkle a little of the sauce.
Continue to alternate layers until you run out of ingredients.
Chop the Emmenthal, mix in a little bread crumbs and sprinkle over eggplant.
Spread some butter and place in preheated oven at 200 degrees to bake.
Withdrawn and serve immediately.
Ingredients and dosing for 4 persons
- 600 g of eggplant
- 500 g of peeled tomatoes
- 80 g of emmenthal cheese
- 2 onions
- 2 cloves of garlic
- Parsley
- Breadcrumbs
- Olive oil
- Butter
- Salt
- Pepper