Aubergine Gratin

Ingredients (serves 4)

2 large eggplants

2 tbsp olive oil

2 cloves garlic, minced

400g tomato puree (or chopped tomatoes)

1 tsp dried oregano

Salt and pepper to taste

100g grated mozzarella cheese

50g grated Parmesan cheese

A few basil leaves (optional)

Preparation

Prepare the eggplants

Cut the eggplants in half lengthwise.

Lightly score the flesh with a knife.

Brush them with olive oil, salt, and pepper.

Place them on a baking sheet lined with parchment paper, cut side up.

Roast them in the oven at 200°C for 25-30 minutes, until tender.

Prepare the tomato sauce

In a skillet, sauté the garlic in a little olive oil.

Add the tomato pulp, oregano, salt, and pepper.

Simmer for 10 minutes, until slightly reduced.

Assemble the gratin

Once the eggplants are cooked, spread the tomato sauce over each half.

Sprinkle with mozzarella and Parmesan cheese.

Return to the oven for 10-15 minutes, using the grill for the last few minutes, until the cheese is golden brown and crispy.

Serve

Sprinkle with fresh basil leaves and serve hot, accompanied by a salad or rice.

Tip:

You can enrich the sauce with onions, or add diced ham, olives, or even a little ricotta before gratinating for an even more indulgent version.