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Aubergine and mozzarella gratin with Pecorino Romano

Aubergine and mozzarella gratin with Pecorino Romano

Aubergine and mozzarella gratin with Pecorino Romano. Prepared with Pecorino Romano instead of grated Parmesan.

Active time30 min

Cooking1 h

Total1 h 30 minResting : 5 min

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Ingredients

  • 800 g aubergines
  • 10 g basil
  • 250 g mozzarella
  • 60 g Pecorino Romano
  • 30 ml olive oil
  • 400 g tomato sauce

Preparation

  1. 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 aubergines
    30 ml olive oil
    • oven
    • knife
    • baking tray
    • pastry brush

  2. Bake for 25 minutes, turning the rounds halfway through cooking. Meanwhile, drain and slice the mozzarella; rinse the basil.

    10 g basil
    250 g mozzarella
    • oven
    • spatula
    • colander
    • knife

  3. Reduce the oven temperature to 180 °C. Alternate layers of tomato sauce, aubergines, mozzarella and basil in a dish. Finish with the Pecorino Romano.

    60 g Pecorino Romano
    400 g tomato sauce
    • gratin dish

  4. 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

Aubergine and mozzarella gratin with Pecorino Romano