Eggplant gratin

Ingredients for 2 servings:

• 1 onion(s)
• 2 beefsteak tomatoes
• 1 garlic clove(s)
• 500 g eggplant(s)
• olive oil
• 30 g soy (soy granules, alternatively 200 g tartar)
• Thyme
• rosemary
• salt and pepper
• 2 tsp margarine
• 1 tbsp flour
• 250 ml milk (1.5%)
• nutmeg
• 80 g cheese, grated low-fat (16%)

Instructions

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

Dice the onion and beefsteak tomato, and press the garlic clove through. Cut the eggplant into slices about 0.5 cm thick, sprinkle with salt, and let rest for a while. Then pat dry, brush both sides with oil, and fry in a non-stick pan for about 2 minutes on each side. Soak the soy granules. Heat olive oil in a pan, add the soy granules, diced onion, and garlic, and fry briefly. Add the diced tomato with the herbs and season with salt and pepper. Heat the margarine in a saucepan, add the flour, sweat until lightly browned, and add the milk while stirring. Bring to a boil briefly and season with salt, pepper, and nutmeg. Now place a layer of eggplant in a baking dish, top with the tomato mixture, and then the light sauce, alternating layers. Sprinkle the cheese on top. Bake in a preheated oven (200°C, fan oven 180°C) for about 20 minutes until the cheese is lightly browned.