INGREDIENTS | SERVES 6/8

4-5 aubergines (approx. 1.5kg)
1 large onion
5-6 tablespoons of olive oil
800g of chopped tomatoes
350g approx. of mozzarella
100g of grated parmesan cheese fresh basil

PREPARATION
Cut the aubergines into approx. 1 cm thick slices, salt them and let them rest on a tea towel for around an hour. Sear the aubergines under a hot grill.
Sauté the onion in the oil, add the chopped tomatos, season with salt and cook over a low heat for around 40 minutes.
Dice the mozzarella.
Spread two tablespoons of tomato sauce over the bottom of the dish, then arrange a layer of aubergines, followed by the sauce, some diced mozzarella and a sprinkling of grated parmesan cheese and a little fresh basil. Continue adding layers in this way until you have fi nished nearly all the ingredients.

Finally, cover the last layer with tomato sauce and a good sprinkling of grated parmesan cheese.

Select “VEGETABLES” from the “RECIPES” menu then the “AUBERGINE GRATIN” recipe and confirm.

TIPS AND VARIATIONS
• You can use, ready grilled, frozen aubergines. If you are using fresh aubergines, you can dip them in flour and fry them instead of grilling them.