Italian style gratin
Recipe from La Grande Epicerie de Paris
Preparation 25 minutes
Cooking 25 minutes
3 large aubergines | 400 g oil-marinated bell peppers | 300 g low-moisture mozzarella cheese | 50 g grated Parmesan cheese | Olive oil | Salt | Pepper
1Preheat the oven to 180 °C.
2Wash the aubergines and remove the stalks. Slice the aubergines lengthwise to a width of 1 cm.
3Brown the aubergine slices in a frying pan with olive oil.
4Set the aubergine slices aside on a piece of kitchen paper and season them with salt and pepper.
5Drain the marinated bell peppers.
6Cut the mozzarella into 1/2-cm strips.
7Assembly: 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.
8Bake 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