- 1 kg Aubergine
- 12 tranches Ham
- 300 g Mozzarella
- 6 c. soup Olive oil
- 2 strands Thyme
- Preheat the oven to grill position. Wash the aubergines thoroughly. Cut the ends and cut them into strips about 3 mm thick, in length. Place the slats on the oven rack. Salt and pepper and sprinkle with olive oil.
- Bake the grill, making sure to place the foil-covered tray just below. Bake for 15 minutes, turning eggplant slices halfway through cooking.
- On leaving the oven, drain the eggplants on paper towels. Cut the mozzarella into slices. Wash, dry and thin the thyme.
- For the gratin, arrange the aubergine slices in a gratin dish, cover with raw ham, form a second layer and finish with the mozzarella. Sprinkle with thyme, pepper and bake under the grill for 10 minutes, checking the coloring. Serve immediately.