Italian style gratin
Recette proposée par La Grande Épicerie de Paris

plat 3 large aubergines | 400 g oil-marinated bell peppers | 300 g low-moisture mozzarella cheese | 50 g grated Parmesan cheese | Olive oil | Salt | Pepper <ul> <li class="step"> <div class="step-number"><span class="number">1</span></div> <div class="step-content"> <span class="content">Preheat the oven to 180 &deg;C.</span> </div> </li> <li class="step "> <div class="step-number"><span class="number">2</span></div> <div class="step-content"> <span class="content">Wash the aubergines and remove the stalks. Slice the aubergines lengthwise to a width of 1 cm.</span> </div> </li> <li class="step "> <div class="step-number"><span class="number">3</span></div> <div class="step-content"> <span class="content">Brown the aubergine slices in a frying pan with olive oil.</span> </div> </li> <li class="step "> <div class="step-number"><span class="number">4</span></div> <div class="step-content"> <span class="content">Set the aubergine slices aside on a piece of kitchen paper and season them with salt and pepper.</span> </div> </li> <li class="step "> <div class="step-number"><span class="number">5</span></div> <div class="step-content"> <span class="content">Drain the marinated bell peppers.</span> </div> </li> <li class="step "> <div class="step-number"><span class="number">6</span></div> <div class="step-content"> <span class="content">Cut the mozzarella into 1/2-cm strips.</span> </div> </li> <li class="step "> <div class="step-number"><span class="number">7</span></div> <div class="step-content"> <span class="content">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.</span> </div> </li> <li class="step "> <div class="step-number"><span class="number">8</span></div> <div class="step-content"> <span class="content">Bake the gratin until the Parmesan is golden, about 25 minutes.</span> <div class="astuce"> <span>Chef&rsquo;s notes:</span> <span>This Italian-style gratin can be served warm or cold along with a rocket salad dressed with a citrus vinaigrette</span> </div> </div> </li> </ul> French PT25M PT25M
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
    €4.85
    75 g (64,67 € / kg)

    Discover recipes :

    Recette proposée par La Grande Épicerie de Paris
    Recette proposée par La Grande Épicerie de Paris
    Recette proposée par La Grande Épicerie de Paris
    Recette proposée par La Grande Épicerie de Paris