Tomato aubergine mozzarella ham gratin
Ingredients
Instructions
- 3 small eggplants
- 1 garlic clove
- 1 onion
- 1 can of crushed tomatoes
- 2 large slices of ham
- 1 ball of mozzarella
- 40 g Parmesan cheese
- 3 tbsp. tablespoons olive oil
- 1 sprig of thyme
- Salt
- Pepper
- Preheat the oven to 200°C (th.6/7). Rinse the aubergines then cut them into slices lengthwise. Arrange them on a non-stick baking sheet, drizzle with oil and bake for 10 minutes, turning the aubergines halfway through cooking.
- Peel and mince the garlic and onion. Heat 1 tablespoon of oil in a frying pan and sweat the onion. Add the tomatoes and garlic, sprinkle with thyme, salt, pepper and simmer for 10 minutes. Cut the ham into strips and the mozzarella into slices.
- Oil a baking dish and lay out a layer of eggplant. Cover with a few tomatoes, then ham and mozzarella. Alternate the layers then sprinkle with grated parmesan.
- Place in the oven and cook for about 20 minutes, until the top is nicely browned.
Tomato aubergine mozzarella ham gratin
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