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aubergine dinner egg gratin italian june lunch main mozarella recipe starter supper tomato sauce vegetables vegetarian

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Aubergine and mozarella gratin

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Preparation Time: 15 minutes
Cooking time: 30 minutes
Energy level per serving: unknown
Saturated fat level per serving: unknown
Carbohydrates level per serving: unknown
Gi level per serving: unknown

Number of servings: 4
This recipe has been visited 7379 times

Ingredients:

Metric Imperial

1 kg aubergine

salt

olive oil

400 g mozarella

2 hard boiled eggs

200 ml grated parmesan

1 batch 'Basic tomato sauce for pizza'

A quick gratin using my recipe for 'Basic tomato sauce for pizza'.

Posted by: birgitta on 04 April 2008

Click here to view birgitta's Cookery Book

Cooking Steps:

Heat the oven to 200C.

Slice the aubergine into 1cm slices, sprinkle with salt and leave for a little while to draw out some of the liquid.

Place the aubergine on an oiled baking sheet, brush with olive oil and roast for 15 minuted.

Slice mozarella and egg. In a buttered oven dish, layer aubergine, mozarella, egg, parmesan and tomato sauce. Finish with a layer of aubergine and parmesan.

Bake in oven. Let in stand a few minuter before serving.

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