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Aubergines and Tomato Casserole
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IngredientsAubergines et tomatoes au Gratin Eggplant and tomato casserole serves 6 - 8 6 medium eggplants [ aubergines ] Salt and pepper 2 tablespoons of olive oil 8 tablespoons of grated parmesan cheese 6 flozs of cream 6 large tomatoes peeled and sliced 6 tablespoons of dry breadcrumbs 30g of butter Peel the eggplants cut into thin slices and sprinkle with salt. Leave in a dish for 2 hours then drain Preheat the oven to 180c [ 350f ] Wipe the eggplant slices dry Heat the olive oil in a heavy pan. Fry the eggplant slices until they are soft and golden then drain. Butter a deep ovenproof casserole dish. Place a layer of eggplant in the bottom and season with salt and pepper. Sprinkle with parmesan and fresh cream. Add a layer of sliced tomatoes, then add some pepper and a little more cream and cheese. Put another layer of eggplant slices on top and continue in this way until the dish is full. Pour the rest of the cream on top. Cover the cream with breadcrumbs and the grated parmesan cheese Bake for about 45 mins and serve.
Aubergines and Tomato Casserole
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