Eggplant Gratin with Tomato
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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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