Difficulty:[usr 2]
Eggplant is an inedible fruit vegetable raw, but when cooked in olive oil with aromatic herbs, reveals unsuspected flavors. The gratin formula is undoubtedly the best. This should be served hot, with the sauce sizzling.
Wash the aubergines, dry them and cut the peduncle. Cut them crosswise into slices about 5 mm thick.
Pour a few tablespoons of olive oil into a cup and brush the eggplant slices on both sides with a pastry brush.
Also oil a large frying pan and heat it over high heat. Lower the heat and arrange the eggplant slices on it, in a single layer. Brown them for 7 to 8 minutes on each side, turning them often with a spatula. Proceed in several times until all the eggplant slices are golden brown. Use little olive oil so as not to soak them too much.
Preheat the oven to 230°C. Lightly oil a gratin dish and cover the bottom with a layer of tomato sauce. Arrange a layer of eggplant slices on top and dust with the herb mixture. Season with salt and pepper.
Fill the dish by alternating the ingredients and finish with a layer of tomato sauce. Put in the oven and cook for about 30 minutes.
You can also make this gratin by alternating slices of eggplant and slices of zucchini. But, in this case, do not sauté the courgettes in oil, just blanch them for a few seconds in boiling water and pat them dry before putting them in the dish.
Source:Regional cuisines of France
