Eggplant Gratin

1. 1

   Put salt on the eggplant and let drain for 10 minutes to lose the bitterness

2. 2

   Cut and separate the other ingredients

3. 3

   Spread some tomato, eggplant and basil in a tart pan

4. 4

   Add some of the cheese

5. 5

   Put more tomatoes, eggplant, cheese and basil until the ingredients finish

6. 6

   Add at the end more cheese, salt and ground pepper

7. 7

   Bake in oven until the surface is golden

8. 8

   Serve immediately

* Per serving · 4 servings · Values may vary.

No additional tips available.