Aubergine toast au gratin

Name: Aubergine toast au gratin
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 can(s) (425 ml) peeled tomatoes; 125 g Mozzarella cheese; 1-2 TEASPOONS Oil; 8 (approx. 125 g) long slices of aubergine; 8 discs Sandwich toast bread; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp dried marjoram; 8 TSP Olive oil; baking paper

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

1 can(s) (425 ml) peeled tomatoes
125 g Mozzarella cheese
1-2 TEASPOONS Oil
8 (approx. 125 g) long slices of aubergine
8 discs Sandwich toast bread
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp dried marjoram
8 TSP Olive oil
baking paper

Directions

1
Drain the tomatoes well in a sieve. Drain the mozzarella and cut into 8 slices. Heat the oil in a grill pan. Grill the aubergine slices in portions for 1-2 minutes, turning them over.
2
Place aubergine slices on a tray or plate. Cut tomatoes into 8 pieces. Cut the rind off the toast. Cover the toast with a slice of eggplant, tomato and mozzarella and season with salt, pepper and marjoram.
3
Place the toasts on a baking tray lined with baking paper and bake in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 5 minutes (until the mozzarella runs out and the toast is crisp).
4
Sprinkle each toast with 1 tsp. olive oil.