Aubergines and tomatoes with Grana Padano AOP
This eggplant and tomato recipe with Grana Padano AOP will make you melt ... A delicious Italian gratin that will please the whole family!
- 3 Aubergine
- 500 g Tomato coulis
- 250 g Mozzarella
- 100 g Grana Padano AOP
- 3 Clove garlic
- 2 strands Basil
- 3 strands Thyme
- Olive oil
- Salt and pepper
- Start this eggplant and tomato recipe with Grana Padano PDO by peeling and crushing the garlic. Put it in a pan with the tomato coulis, a drizzle of olive oil, thyme, salt and pepper. Carry over medium heat, cover and let simmer 30 min.
- Wash the eggplants, remove the peduncles, then detail them in thin slices. Make them brown two by two in a pan by putting a little oil each time. Drain them as you go on paper towels. Season them.
- Preheat the oven to 180 ° C (item 6). Detail the mozzarella in thin slices. Pour a little tomato sauce into the bottom of a gratin dish. Cover with eggplant, mozzarella slices, grated Grana Padano PDO and basil. Proceed as follows until all the ingredients are gone.
- Bake and cook for 30 to 35 minutes. Enjoy tepid or cold.