Aubergine gratin
Delicious layers of aubergine with tomato, onions and mozzerella. This aubergine gratin, or parmigiana is a delicious alternative to pasta. You can throw in any leftover veges from the fridge too.
- COOKING TIME : 50
- PREPARATION TIME : 40
- DIFFICULTY : Low
- 4 or 5 aubergines
- 1 large onion
- 5 or 6 tablespoons of olive oil
- 800g of chopped tomatoes (tinned or fresh)
- 350g mozzerella
- 100g grated parmesan
- Sprig of basil
Step 1
Cut the aubergines into approx. 1 cm thick slices, salt them and let them rest on a tea towel for around an hour.
Step 2
Sear the aubergines under a hot grill.
Step 3
Sauté the onion in the oil, add the chopped tomatoes, season with salt and cook over a low heat for around 40 minutes.
Step 4
Spread two tablespoons of tomato sauce over the bottom of the dish, then arrange a layer of aubergines, followed by the sauce, some diced mozzarella and a sprinkling of grated Parmesan cheese and a little fresh basil.
Step 5
Continue adding layers in this way until you have nearly used all of the sauce.
Step 6
Finally, cover the last layer with tomato sauce and a good sprinkling of grated Parmesan cheese.
Step 7
If you have a Hotpoint Multiflow oven: Select “VEGETABLES” from the “RECIPES” menu then the “AUBERGINE GRATIN” recipe and confirm.
Step 8
Alternatively bake in your oven at 180°c for 50 - 60 minutes.
