Name: Italian-style gratin
Prep time: 20 min
Cook time: 30 min
Yield: 4 servings
Ingredients: 2 eggplant; 200 g of sausage meat; 1 tablespoon of olive oil; 6 tablespoon of tomato paste; 0.5 teaspoon of Cayenne pepper; 2 garlic clove; 1 teaspoon of fresh basil; 2 tablespoon of thick sour cream; 2 tablespoon of grated parmesan; 150 g of mozzarella; salt (according to taste)

Italian-style gratin

This is a vegetable gratin made up of several layers: eggplants, zucchinis, tomatoes, mozzarella, and of course, pesto. It is all baked in the oven until golden and bubbly.

Gratin Vegetarian Eggplant Public

Course: Main course

Preparation time: 20 minutes

Cooking time: 30 minutes

Cost per serving: 1,22 €

Energy: 364 kcal / serving

Nutritional score:

Instructions

1. Wash and slice the eggplants into thin rounds. Sprinkle with salt and let them drain in a colander. Sauté the sausage meat in a greased pan, set aside. In the same pan, brown the eggplants and let them cook with olive oil.
2. Peel and finely chop the garlic. Chop the basil. Mix the tomato paste with the chili, garlic, basil, and a little water. Slice the mozzarella.
3. Preheat the oven to 220 °C (425 °F). In a baking dish, arrange a layer of eggplants.
4. Layer with tomato sauce, cream, sausage meat, and mozzarella. Repeat layering all these ingredients. Finish with pecorino cheese. Bake in the oven for 20 minutes until golden and bubbly.
5. Recipe extracted from the book "Céto cuisine" by Thierry Souccar éditions & LaNutrition.fr.