Ingredients


  • 1 aubergine ovale noire 
  • 150 g de Mozzarella (bien égouttée) 
  • Tomate 
  • Huile d'olive extra vierge 
  • Chapelure 
  • 5 feuilles de basilic frais 
  • 1 branche d'origan frais (ou séché) 
  • Salt

Preparation

Wash the eggplant and cut into 5mm thick slices.

Brush them with extra virgin olive oil on both sides and pass them through the breadcrumbs

Place breaded eggplant slices on a baking sheet lined with parchment paper, salt and bake in preheated oven at 190 degrees for 10 minutes.

Meanwhile, slice the tomato and mozzarella.

Once the cooking time has elapsed, take the eggplant out of the oven and spread one tomato, one mozzarella, one basil leaf and oregano on each slice.

Return the eggplants to the oven and finish cooking, it will take 8/10 minutes.

The eggplants gratinated with tomato and mozzarella are ready, serve them immediately!