Tomato and Eggplant Gratin

Slices of eggplant and tomato are layered in a gratin dish. Mozzarella melts between the layers, while olive oil and Provençal herbs infuse the dish with a Mediterranean aroma.

• Prep time: 20 min
• Cook time: 40 min
• Difficulty: Easy
• Calories: 191
• Protein: 8 g
• Carbs: 12 g
• Fat: 12 g

Ingredients

• 300 g Eggplant (aubergine)
• 5 piece Round tomato
• 1 piece Buffalo milk mozzarella ("di bufala")
• 20 g Extra virgin olive oil
• 1 tsp Dried Herbs de Provence

Instructions

1. Preheat the oven and prepare the vegetables

   Preheat your oven to 180°C. Wash the tomatoes and eggplants. Slice them into thin slices, about 5 mm thick.

2. Assemble the gratin

   In a gratin dish, place a layer of eggplants, then a layer of tomatoes. Crumble the mozzarella on top. Repeat until all ingredients are used. Drizzle with olive oil, season with salt and pepper, and sprinkle with Provençal herbs.

3. Bake the gratin

   Bake the dish for 30 to 40 minutes, until the top is golden and the vegetables are tender. Serve hot.

Chef's tips

• Use firm eggplants to prevent them from falling apart during cooking.
• Ensure the vegetable slices are of uniform size for even cooking.
• Let the gratin rest a few minutes before serving to allow the flavors to meld.

Storage

Keeps for 2 days in the refrigerator. Reheat gently in the oven to preserve texture.