Ingredients for Gratin of eggplant and tomato
Eggplant: 500 g peeled tomatoes
: 1 kg grated gruyere
: 150 g salt
gratin of eggplant and tomato  | Preparation for | gratin of eggplant and tomato|
| Preheat oven gas mark 7 (210 ° C). | Cut eggplant into slices. Sprinkle with salt and let drain 1 hour.  | Wipe them and fry in oil. Melt in thick sauce with peeled tomatoes salt, pepper, thyme, bay leaf and cloves of garlic crushed. Go to the food mill, add 1 / 3 of grated cheese. | In a baking dish, put a layer of eggplant, a layer of grout, alternating.
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