Aubergines au gratin
easy
40 mins
40 mins
Ingredients
- 1 Onion
- 3 Garlic cloves
- 2 TABLESPOONS Olive oil
- 1 TABLESPOON Tomato paste
- 1 can(s) (425 ml) peeled tomatoes
- 1 TABLESPOON dried marjoram
- 7-10 Tbsp Salt
- 7-10 Tbsp freshly ground black pepper
- 7-10 Tbsp Sweet peppers
- 1 pinch Sugar
- 2 Aubergines (about 300 g each)
- 6 TABLESPOONS Oil
- 2 packs (125 g each) Mozzarella cheese
- 2-3 stem(s) Marjoram
Directions
- 1
Peel and finely dice the onion and garlic. Heat olive oil in a small pan and sauté onion and garlic. Stir in tomato paste and add tomatoes. Add marjoram. Let it boil down at medium heat while stirring for 3-4 minutes.
- 2
Season to taste with salt, pepper, paprika and sugar. In the meantime clean, wash and slice the eggplants (approx. 1 cm thick). Place them side by side and salt them. Heat half of the oil in a large pan and fry half of the eggplant slices on both sides. Remove from the pan and place on kitchen paper. Heat the rest of the oil in the pan and fry the remaining aubergine slices as well. Drain the mozzarella and cut into slices. Place the aubergines in 4-6 ovenproof dishes. Spread tomato sauce on top and cover with slices of mozzarella. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 15 minutes.
- 3
Heat the rest of the oil in the pan and fry the remaining aubergine slices as well. Drain the mozzarella and cut into slices. Place the aubergines in 4-6 ovenproof dishes. Spread tomato sauce on top and cover with slices of mozzarella. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 15 minutes. Wash the marjoram, dab dry and pluck the leaves from the stalks. Serve the casserole sprinkled with marjoram
- 4
Per portion (with 6 persons) approx. 1000 kJ/ 240 kcal. E 10 g/ F 20 g/ KH 5 g
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