I am not the only one to cook during the confinement, my friend Madeleine treated me to her wonderful eggplant gratin.

She gave me the recipe and this morning I was in the kitchen to make another one. But I changed a little bit the recipe she gave me 😉

Option 1 : Easy Diet & Yum

This recipe comes in the series of light and diet recipes.
Easy to make, healthy, and delicious! 

EGGPLANTS : 2 RECIPES -ONE VERY EASY AND DIET -AND ANOTHER ONE MORE GOURMET WITH OPTIONS

-Ingredients:

3 Eggplants

1 tin of tomato coulis

Breadcrumbs

Salt and Pepper

-Preparation :

-Peel the eggplants (every other time).

-Cut them into slices.

Option 1 : Easy, Diet & Yum :

Put them on a baking dish and brush them with a little oil.

Put it in the oven in very high temperature until it’s getting brown. ( 210° for 20 min approximately )

Place the aubergines in a dish and cover them with the tomato coulis: salt and pepper.

Finish it adding a little bit of breadcrumbs everywhere on your preparation.

Place in a hot oven and put on the grill for 10 to 15 minutes to brown your preparation. 

Option 2 : More Gourmet

-Fry them in a pan with a little oil. As the aubergines are browned, place them on absorbent paper to remove some of the fat. 

 -Place the aubergines in a dish and cover them with the tomato coulis: salt and pepper.

-Then another layer of aubergines, tomato coulis, salt, pepper. 

Finish it adding on the preparation mixed with parmesan and breadcrumbs

You could add between each lay some parmesan

Place in a hot oven and put on the grill for 10 to 15 minutes to brown your preparation. 

Option 3 : Variation of a Eggplants Gourmet Gratin :

For 1 gratin – 2 eggplants – 250 g mozzarella cheese – 500 ml tomato coulis – 2 level tablespoons of herbes de Provence. – 50 g grated cheese – 1 good pinch of salt – 2 tablespoons of olive oil Preheat the oven to 180 °C. Pour the olive oil into a gratin dish and spread it over the entire surface. Cut the mozzarella into slices. Wash the aubergines, remove the ends and cut them into fairly thin slices (about 1/2 cm thick). Place half of them in the gratin dish. Cover with half of the mozzarella, salt lightly, sprinkles with a tablespoon of herbes de Provence and sprinkle with half of the coulis.

Make a second layer with the aubergines, salt, put the other half of the mozzarella, the 2nd tablespoon of herbs and sprinkle with the rest of the coulis. 

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