Gratinated tomato and eggplant vegetables

Name: Gratinated tomato and eggplant vegetables
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 2 Aubergines (approx. 250 g each); 4-5 Tbsp Olive oil; 5 Tomatoes; 250 g Mozzarella cheese; 6 Stem(s) Thyme; 3 Garlic cloves; 20 g grated parmesan cheese; 7-10 Tbsp Grease

AUTHOR
Xavier Baldwin

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

2 Aubergines (approx. 250 g each)
4-5 Tbsp Olive oil
5 Tomatoes
250 g Mozzarella cheese
6 Stem(s) Thyme
3 Garlic cloves
20 g grated parmesan cheese
7-10 Tbsp Grease

Directions

1
Wash, clean and slice the aubergines. Heat the oil in portions in a frying pan. Fry the aubergines for 2-3 minutes on each side. Take them out and let them drain on kitchen paper.
2
Wash and slice the tomatoes. Cut mozzarella into slices. Wash the thyme leaves, dab dry and remove the leaves from 3 stems. Peel garlic and cut into thin slices.
3
Grease the casserole dish. Layer aubergines, tomatoes and mozzarella. Spread thyme and garlic in between. Finish with mozzarella and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see
4
manufacturer) bake for about 30 minutes. Sprinkle Parmesan cheese over it about 10 minutes before the end of the cooking time. Remove the casserole from the oven, garnish with the remaining thyme and serve.