My mom gave me this original recipe recently. I don’t know how she discovered it but she was very happy with it especially because my brother loved it, when he is not a big fan of vegetables, really not.
He got himself a second portion of it during dinner, that says it all.
I decided to give it a try and really liked it. I also discovered that my husband is unfortunately not a big fan of eggplants…
This dish is great to be served as a side with fish or meat but is not enough on it’s own for a meal.
Eggplant and Tomato Gratin
– 3 middle sized eggplants
– 4 big tomatoes
– 2 garlic gloves
– 150g / 5.2 oz shredded cheese
Wash the eggplants and tomatoes.
Peel the tomatoes. The trick to easily peel them: put them for a few minutes in boiling water until you see the skin starting to crack.
Cool them off and peel them.
In a pan, cook on low to middle heat the eggplant slices with 2 tablespoons of olive oil. Let them melt, add the chopped garlic and let cook for another 5 minutes.
Put the slices in an oven-proof dish.
Cover with sliced tomatoes.
Cover with cheese.
Add another row of tomatoes and on top of that another row of cheese.
Put in the pre-heated oven for 25 min on 410’F / 210’C.