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Aubergine gratin

Aubergine gratin

Delicious layers of aubergine with tomato, onions and mozzerella. This aubergine gratin, or parmigiana is a delicious alternative to pasta. You can throw in any leftover veges from the fridge too.

  • 4 or 5 aubergines
  • 1 large onion
  • 5 or 6 tablespoons of olive oil
  • 800g of chopped tomatoes (tinned or fresh)
  • 350g mozzerella
  • 100g grated parmesan
  • Sprig of basil

Step 1
Cut the aubergines into approx. 1 cm thick slices, salt them and let them rest on a tea towel for around an hour.

Step 2
Sear the aubergines under a hot grill.

Step 3
Sauté the onion in the oil, add the chopped tomatoes, season with salt and cook over a low heat for around 40 minutes.

Step 4
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.

Step 5
Continue adding layers in this way until you have nearly used all of the sauce.

Step 6
Finally, cover the last layer with tomato sauce and a good sprinkling of grated Parmesan cheese.

Step 7
If you have a Hotpoint Multiflow oven: Select “VEGETABLES” from the “RECIPES” menu then the “AUBERGINE GRATIN” recipe and confirm.

Step 8
Alternatively bake in your oven at 180°c for 50 - 60 minutes.


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