Italian style gratin
Recipe from La Grande Epicerie de Paris

plat
Difficulty Easy
Preparation 25 minutes
Cooking 25 minutes

Ingredients

Preparation

4 people
3 large aubergines | 400 g oil-marinated bell peppers | 300 g low-moisture mozzarella cheese | 50 g grated Parmesan cheese | Olive oil | Salt | Pepper
    • 1
      Preheat the oven to 180 °C.
    • 2
      Wash the aubergines and remove the stalks. Slice the aubergines lengthwise to a width of 1 cm.
    • 3
      Brown the aubergine slices in a frying pan with olive oil.
    • 4
      Set the aubergine slices aside on a piece of kitchen paper and season them with salt and pepper.
    • 5
      Drain the marinated bell peppers.
    • 6
      Cut the mozzarella into 1/2-cm strips.
    • 7
      Assembly: In a casserole dish, place an even layer of aubergine slices. Top the aubergine with a layer of bell peppers, followed by a layer of mozzarella. Season with salt and pepper. Repeat this process, finishing with a final layer of aubergine. Sprinkle with Parmesan.
    • 8
      Bake the gratin until the Parmesan is golden, about 25 minutes.
      Chef’s notes: This Italian-style gratin can be served warm or cold along with a rocket salad dressed with a citrus vinaigrette

    Products :

    Ground black pepper

    Albert Ménès
    4.75 €4.75
    For 75 g (63,33 € / kg)

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