Eggplant Gratin

2 - 3 Servings


  • 2 eggplants
  • 500 grams crushed tomatoes
  • 2 Piri Piri, dried
  • 1 Mozzarella
  • About 100 grams Parmesan
  • 1 yellow onion, chopped
  • 2 garlic cloves, minced
  • Panko
  • Oregano
  • Fresh basil
  • Thyme
  • Salt
  • Black pepper
  • canola oil or olive oil


  1. Slice the eggplants lengthwise in about 1 cm thick slices and lay the slices on a tray. Salt on both sides and let rest for 30 minutes.
  2. Fry the eggplants over medium heat for about 4-5 minutes on each side until browned.
  3. Meanwhile, fry onion and garlic in a pot or pan over medium heat.
  4. Add crushed tomatoes and season with Piri Piri, salt, pepper, thyme, and oregano.
  5. In an oven-safe form, add tomato sauce at the bottom, then a layer of eggplant, another layer of tomato sauce. Spread a layer of chopped fresh basil on top of the tomato sauce. Add a layer of parmesan, with mozzarella on top, then add the rest of the eggplants, tomato sauce, parmesan, mozzarella, and lastly add a layer of panko at the top.
  6. Bake at 220°C for 25 - 30 minutes.
  7. Serve with a salad.

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