Eggplant gratin

Ingredients for 4 servings:

• 4 m.-large eggplant(s)
• 8 tomatoes, from the can
• 2 onions
• 3 garlic cloves
• 1 bunch parsley (flat)
• 4 tbsp olive oil
• 1 tsp marjoram
• 1 tsp thyme
• 2 tbsp flour
• 1 cup sour cream
• 50 g cheese, grated
• Salt
• pepper
• Fat, for the mold or tray

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

fine summer dish

Wash the eggplants and quarter them lengthwise. Season the cut surfaces with salt and let stand for 10 minutes. Preheat the oven to approximately 200°C. Peel the onion and garlic. Finely chop the parsley and dice/chunk the drained tomatoes. Heat 2 tablespoons of oil in a pan and briefly sauté the onions, garlic, and parsley. Add the tomato pieces and season with marjoram, thyme, pepper, and salt to taste. Let the whole thing simmer over low heat for about 10 minutes. Pat the eggplant wedges dry with a kitchen towel and coat in flour. Heat the remaining oil in a large pan and fry the eggplants in batches all over. Now grease a baking dish or roasting pan. Place the eggplants in the pan, spread the sour cream and tomato sauce over them, sprinkle with grated cheese, and bake in the preheated oven for about 10-15 minutes. I always have baguette with herb or garlic butter as a side dish.