Baked Aubergine Tomato And Cheese Gratin Recipe
Ingredients
| 2 large aubergines cut lengthwise 1/2" thick | ||
| Olive oil | 1 Cup (16 tbs) | |
| 250 ml Basic Italian sauce | ||
| Mozzarella | 300 Gram | |
| 50 g Parmesan or Cheddar cheese | ||
| 100 g fine breadcrumbs mixed with 2 tbsps of chopped parsley | ||
| BASIC ITALIAN TOMATO SAUCE | ||
| Tomatoes | 750 Gram | |
| Olive oil | 4 Tablespoon | |
| Salt | 2 Teaspoon | |
| Garlic | 3 Tablespoon, chopped | |
| Pinch of oregano | ||
| 1/2 cup of fresh basil, chopped coarsely | ||
| Sugar | 1 Teaspoon | |
| Black pepper | 1 Teaspoon | |
Directions
Blanch, skin and chop tomatoes.
Run through a mixer until smooth.
Place in a saucepan and put on a slow flame until the pulp becomes thick.
If the tomatoes are pulpy, this may only take 5 minutes.
Add salt, sugar, basil and black pepper.
Remove from the gas.
Heat the oil in another pan.
Fry the garlic until golden and pour the tempering onto the tomato sauce.
Stir well.
Season the slices of aubergine with salt and shallow fry in the olive oil, turning once.
Drain the oil.
Layer the aubergine, tomato sauce and mozzarella, finishing off with mozzarella, Parmesan cheese and herbed breadcrumbs on top.
Place in an oven for 20 minutes or until the cheese bubbles.
Run through a mixer until smooth.
Place in a saucepan and put on a slow flame until the pulp becomes thick.
If the tomatoes are pulpy, this may only take 5 minutes.
Add salt, sugar, basil and black pepper.
Remove from the gas.
Heat the oil in another pan.
Fry the garlic until golden and pour the tempering onto the tomato sauce.
Stir well.
Season the slices of aubergine with salt and shallow fry in the olive oil, turning once.
Drain the oil.
Layer the aubergine, tomato sauce and mozzarella, finishing off with mozzarella, Parmesan cheese and herbed breadcrumbs on top.
Place in an oven for 20 minutes or until the cheese bubbles.
Chef
