Aubergine gratin with mozzarella and black olives
Aubergine gratin with mozzarella, tomato sauce and basil, with black olives.
Active time35 min
Cooking1 h
Total1 h 30 minResting : 5 min
Add to my week
Loading your week…
Ingredients
- 800 g aubergines
- 10 g basil
- 250 g mozzarella
- 60 g grated Parmesan
- 30 ml olive oil
- 80 g pitted black olives
- 400 g tomato sauce
Preparation
Preheat the oven to 200 °C. Wash the aubergines, remove the stalks and cut into rounds 1 cm thick. Arrange on a baking tray and brush with oil.
800 g aubergines30 ml olive oil- oven
- knife
- baking tray
- pastry brush
Bake for 25 minutes, turning the rounds halfway through cooking. Meanwhile, drain and slice the mozzarella; rinse the basil.
10 g basil250 g mozzarella- oven
- spatula
- colander
- knife
Reduce the oven temperature to 180 °C. Alternate layers of tomato sauce, aubergines, mozzarella and basil in a dish. Finish with the Parmesan. Prepare 80 g pitted black olives. Drain and slice the olives. Add everything to the dish.
60 g grated Parmesan80 g pitted black olives400 g tomato sauce- gratin dish
- knife
- chopping board
Bake for 30 minutes and leave to rest for 5 minutes before serving.
- oven
Allergens
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration