Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, gratin aubergine au parmesan. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Gratin Aubergine au parmesan is one of the most well liked of current trending meals on earth. It is simple, it is quick, it tastes yummy. It’s appreciated by millions daily. They are fine and they look fantastic. Gratin Aubergine au parmesan is something which I have loved my whole life.
How to Prepare Gratin Aubergine au parmesan
To begin with this recipe, we must prepare a few components. You can have gratin aubergine au parmesan using 5 ingredients and 7 steps. Here is how you can achieve that.
Ingredients
The ingredients needed to make Gratin Aubergine au parmesan:
- Get 4 aubergines
- Prepare 250 g parmesan
- Take 500 g mozzarella
- Get 1 boîte sauce tomate
- Prepare 20 feuilles de basilic
Instructions
Steps to make Gratin Aubergine au parmesan:
- Lavez les aubergines et tranchez les finement dans le sens de la longueur
- Préchauffez le four à 220 degrés
- Déposez les aubergines sur une plaque allant au four recouverte de papier de cuisson. Faire cuire 25 mn. Les retourner à mi cuisson
- Pendant ce temps, couper en dés la mozzarella et ciselez le basilic après l’avoir lavé
- Huilez un plat à four, versez un peu de tomate, parsemez de parmesan déposez les aubergines poivrées et salées
- Recouvrez de sauce tomate, de parmesan, de mozzarella, de basilic jusqu’à épuisement des ingrédients
- Enfournez 15 mn four 180 degrés
As simple as that Recipe of Gratin Aubergine au parmesan
So that’s going to wrap this up for this special food gratin aubergine au parmesan recipe. Thank you very much for reading. I am confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
Print this page
