Eggplant gratin with mozzarella and parmesan

Ingredients

for 2 servings

• Eggplant300 g (10.6 oz)
• Mozzarella120 g (4.2 oz)
• Tomato passata60 g (2.1 oz)
• Grated parmesan50 g (1.8 oz)
• Olive oil20 g (0.7 oz)
• Fresh basil5 g

Directions

1. Preheat the oven to 200 °C (392 °F).
2. Cut the eggplant into thin slices, brush them with olive oil, then griddle them for 5 minutes on each side until tender and golden.
3. In ramekins or a gratin dish, layer the eggplant, a little tomato passata and pieces of mozzarella.
4. Finish with the grated parmesan and scatter over basil leaves.
5. Bake for 18 minutes at 200 °C (392 °F), until the cheese is melted and nicely browned.
6. Serve straight away, scattered with fresh basil.