Eggplant Gratin. In a large bowl, toss together the eggplant rounds, tomatoes, lemon zest, thyme, garlic, and ¼ cup of olive oil. Brush both sides of eggplant slices with oil. Place on an ungreased baking sheet.

This EGGPLANT GRATIN or Aubergine Gratin makes a crowd-pleasing side dish! Tender eggplant is smothered with a fingerlickin tomato cream sauce, topped with Gruyere cheese and baked until bubbly perfection. Melt margarine in a saucepan over medium heat. You can have Eggplant Gratin using 5 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Eggplant Gratin

Prepare 1 of big eggplant.
It's 1 of tomato.
Prepare 100 g of mozzarella cheese.
Prepare 1 of basil branch.
Prepare of salt and black pepper.

Add flour; season with salt and pepper. Arrange eggplant slices in a single layer on a baking sheet coated with cooking spray. Coat slices with cooking spray; sprinkle with salt. Combine cheese, oregano, pepper, and garlic in a bowl.

Eggplant Gratin step by step

Put salt on the eggplant and let drain for 10 minutes to lose the bitterness.
Cut and separate the other ingredients.
Spread some tomato, eggplant and basil in a tart pan.
Add some of the cheese.
Put more tomatoes, eggplant, cheese and basil until the ingredients finish.
Add at the end more cheese, salt and ground pepper.
Bake in oven until the surface is golden.
Serve immediately.

Quiz: Can you pick the correct ingredient? Combine the vegetables in a large bowl and season with salt and pepper. Eggplant dishes are usually heartier than other vegetable based recipes. Eggplant is a common substitute for meat dishes and adds some bulk to this gratin. Like zucchini, it has a distinctive taste that many consider less bland than many vegetables.