Aubergines and courgettes au gratin
easy
30 mins
30 mins
Ingredients
- 1 Aubergine (approx. 300 g)
- 2 Courgettes (about 200 g each)
- 7-10 Tbsp Salt
- 1 collar (approx. 175 g) Spring onions
- 1 package (100 g) Bacon
- 3 TABLESPOONS Oil (e.g. olive oil)
- 7-10 Tbsp Pepper
- 100 g Cheese (e.g. Cheddar; English processed cheese)
- 2 TABLESPOONS Breadcrumbs
- 2 Garlic cloves
- 1 package (500 g) chunky tomatoes
- 1 collar Parsley
Directions
- 1
Wash and clean the aubergine and zucchini and cut them into thick diagonal slices. Season with salt and leave to stand for about 5 minutes. Then dab dry. In the meantime clean and wash spring onions and cut them into fine rings. Cut the bacon slices into large pieces.
- 2
Heat oil in a coated pan and fry the vegetable slices in it in portions. Season with pepper. Remove the vegetable slices. Sprinkle some with spring onions and the rest with bacon. Grate the cheese and sprinkle over the spring onions. Sprinkle breadcrumbs over the bacon. Put the aubergine and courgette slices on a baking tray and bake in the preheated oven (electric cooker: 225 ° C/ gas: level 4) for about 5 minutes. In the meantime, peel garlic, chop finely and add to the chunky tomatoes. Season with salt and pepper. Wash parsley, dab dry and chop finely.
- 3
Sprinkle breadcrumbs over the bacon. Put the aubergine and courgette slices on a baking tray and bake in the preheated oven (electric cooker: 225 ° C/ gas: level 4) for about 5 minutes. In the meantime, peel garlic, chop finely and add to the chunky tomatoes. Season with salt and pepper. Wash parsley, dab dry and chop finely. Arrange the gratinated eggplant and courgette slices on a plate and sprinkle with the chopped parsley. Serve sauce extra
Nutrition Facts
360 kcal
16 g
25 g
15 g
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