Eggplant Gratin with Tomato
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- Eggplant | 1 unit(s)
- Tomato | 2 unit(s)
- Mozzarella or Grated Parmesan | 200 g
- Oregano | to taste
- Olive oil | to taste
- Salt | 1 teaspoon
- Peel the eggplant, cut into slices and soak in ice water with salt for 10 minutes. Drain.
- Put them in a greased shape with oil.
- Add tomato slices on top and the mozzarella or parmesan.
- Drizzle with olive oil and bake in a preheated oven at 180°C until browned.
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