Eggplant and Tomato Gratin

Instructions

1. Step 1

   Heat the oven to 200°C. Prepare the eggplant, tomatoes, onion, and garlic.

   Cookware: Chef Knife, cutting board, oven

2. Step 2

   Arrange the eggplant on the baking sheet, season lightly with salt, and leave it to release moisture.

   Timer: 15 min (fixed)

   Ingredients used: 2.0 piece Eggplant, 3.0 gr Salt

   Cookware: baking sheet

3. Step 3

   Blot the eggplant with the kitchen towel, brush it with olive oil, and roast until softened and lightly browned, turning once.

   Timer: 20 min (fixed)

   Ingredients used: 15.0 ml Olive Oil

   Cookware: baking sheet, kitchen towel, oven

4. Step 4

   Meanwhile, heat olive oil in the frying pan over medium heat. Cook the onion until soft, then add the garlic and cook until fragrant.

   Timer: 10 min (fixed)

   Ingredients used: 9.0 gr Garlic, 15.0 ml Olive Oil, 1.0 piece Onion

   Cookware: frying pan, wooden spoon

5. Step 5

   Spread the onion mixture in the baking dish. Arrange alternating roasted eggplant and tomato slices over it, then season with the thyme, black pepper, and remaining salt.

   Ingredients used: 2.0 gr Ground Black Pepper, 5.0 gr Salt, 3.0 gr Thyme, 5.0 piece Tomato

   Cookware: baking dish

6. Step 6

   Combine the Parmesan and breadcrumbs in the mixing bowl. Scatter the mixture over the vegetables and drizzle with olive oil.

   Ingredients used: 50.0 gr Breadcrumb, 15.0 ml Olive Oil, 75.0 gr Parmesan Cheese

   Cookware: baking dish, mixing bowl

7. Step 7

   Bake at 200°C until the tomatoes are tender and the topping is crisp and golden.

   Timer: 30 min (fixed)

   Cookware: baking dish, oven

8. Step 8

   Rest the gratin briefly, scatter the basil over the top, and serve warm.

   Timer: 10 min (fixed)

   Ingredients used: 10.0 gr Basil

   Cookware: baking dish