Eggplant and tomato gratin

Ingredients for 4 servings:

• 3 tbsp olive oil
• 2 cloves garlic
• 2 large eggplants
• 100 g mozzarella, in thin slices
• 1 can of tomatoes, peeled
• 50 g Parmesan, freshly grated
• Salt
• pepper
• oregano
• Spice(s) of your choice

Instructions

Working time approx. 55 minutes; Total time approx. 55 minutes

Heat 2 tablespoons of oil in a large frying pan. Cut the eggplants lengthwise into 1 cm thick slices, add them in batches to the hot pan and fry for 3-4 minutes on each side. Drain the cooked eggplant slices well on kitchen paper. Place the tomatoes in a bowl and chop them, season with garlic, salt, pepper, oregano and any other spices you like. Place a layer of eggplant in a baking dish, cover with a layer of the tomato sauce and top with a few slices of mozzarella. Continue in this way until all the eggplant and cheese have been used up. Finish with a layer of tomato sauce. Sprinkle the gratin with Parmesan cheese and bake in a preheated oven at 200°C for 30 minutes. The gratin can be served hot, for example with rice, but also tastes delicious cold, for example with white bread.