Aubergine and Tomato Gratin2014-09-15
- Servings : 4
- Prep Time : 10m
- Cook Time : 60m
- Ready In : 1:40 h
Perfect for a vegetarian option for a main or side.
- 1/2 cup(s) olive oil
- 2 large onions, sliced
- cloves garlic, sliced
- 1 bay leaf
- 1 4/5 kilo(s) tomatos, roughly chopped
- salt and freshly ground black pepper
- handful fresh herbs (basil, parsley, rosemary)
- 1 kilo(s) eggplant, slice 1cm thick
- 1 cup(s) breadcrumbs, toasted
- pinch chilli powder, more to taste
- 3 tablespoon(s) freshly grated Parmesan
Heat the oven to 230°C.
Heat 2 tbsp of the olive oil in a sauté pan and cook the onions until soft, about 5 minutes. Add the garlic and bay leaf and cook 1 minute. Then add the tomatoes and cook to a thick, chunky sauce, about 30 minutes. Remove the bay leaf, season with salt and pepper and stir in the fresh herbs.
While the sauce cooks, brush the eggplant slices on both sides with olive oil and lay in a single layer on a baking sheet. Bake until golden and soft, about 15 minutes; turn and bake the other side, about 10 minutes. Remove and set aside.
Turn the oven down to 190°C. Mix together the breadcrumbs with the chilli powder.
In a large gratin dish, starting with just the thinnest smear of tomato sauce over the bottom, layer in the eggplant, then sauce, then breadcrumbs. Repeat until the dish is full. Scatter the Parmesan over the top. Bake until the gratin is heated through, and the top golden, about 30 minutes. Serve.