Eggplant au gratin with parmesan

Follow the recipe to make a beautiful dish of eggplant au gratin with parmesan cheese, A light dish, with ingredients that you can easily find in this season.

We chose to make a dish without meat to give ideas to vegetarian friends, for those who wish, you can add 200 g of ground meat or 250 g of chicken.

Ingredients for 6 parts: 4 sp / part 1 kg g eggplant 500 g homemade tomato sauce 90 g grated Parmesan cheese 1 tablespoon olive oil Salt and pepper Preparation:

To prepare the eggplant parmesan au gratin, start by washing the eggplants, then cut them lengthwise into slices.

On an ovenproof tray put parchment paper, then brush it with olive oil and arrange the eggplant slices. Then put in the oven for 20 minutes, turn the slices halfway through cooking.

In a gratin dish spread 1 tablespoon of tomato sauce then lay out a layer of eggplant, cover with tomato sauce and sprinkle with parmesan cheese.

Then lay out another layer of eggplant, and cover again with sauce and sprinkle with cheese.

Continue to repeat until the ingredients are finished, then finish with a layer of parmesan.

Bake the eggplant parmesan au gratin in a preheated oven at 180°C for about 30 minutes.