Preparation:
Prepare the eggplants:
Cut the eggplants into thick slices, salt them and let them marinate for 30 minutes to reduce the bitterness. Rinse and dry slices.
Prepare the tomato sauce:
In a saucepan, heat the olive oil, add the chopped onion and garlic, and simmer until tender. Add the peeled tomatoes and rosemary, let simmer for 15 minutes, then season with salt and pepper.
Cooking the eggplant:
Return the eggplant slices in a hot skillet until golden brown on both sides.
Mounting the gratin:
In a gratin dish, arrange a layer of tomato sauce, then alternate with eggplant slices, mozzarella and parmesan. Repeat the operation and finish with a generous layer of cheese.
Read More
