Eggplant gratin Ingredients: 5 tablespoons of - olive oil - 4 eggplants - 1 teaspoon of - dried thyme 25 cl of - tomato coulis - 2 cloves of - garlic - 100 g of - grated parmesan.
Utensils：
- 1 Gratin dish- oven dishes 1 brush- €6.72 1 Oven- ovens 1 dish-
Total time: 35 min Preparation: 20 min Rest:- Cooking: 15 min
Phase 1
Peel the eggplants, cut them into thin slices. Preheat the oven to 210°C (thermostat 7).
Phase 2
Brown the eggplants in 4 tablespoons of hot oil. Add the chopped garlic during cooking so that it does not burn.
Phase 3
Reheat thetomato sauce with thyme.
Phase 4
Oil a baking dish and place the golden eggplants in it. Cover with tomato sauce. Drizzle with oil and bake for 5 minutes to heat through.
Phase 5
Sprinkle with parmesan and return to the oven for 10 minutes to brown the top.
Utensils：
- 1 Gratin dish- oven dishes 1 brush- €6.72 1 Oven- ovens 1 dish-
Total time: 35 min Preparation: 20 min Rest:- Cooking: 15 min
Phase 1
Peel the eggplants, cut them into thin slices. Preheat the oven to 210°C (thermostat 7).
Phase 2
Brown the eggplants in 4 tablespoons of hot oil. Add the chopped garlic during cooking so that it does not burn.
Phase 3
Reheat thetomato sauce with thyme.
Phase 4
Oil a baking dish and place the golden eggplants in it. Cover with tomato sauce. Drizzle with oil and bake for 5 minutes to heat through.
Phase 5
Sprinkle with parmesan and return to the oven for 10 minutes to brown the top.