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Le Chaudron recipe
Gratin d'aubergines léger
Light eggplant gratin
⏱ 55 minServes 4Medium250 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
3eggplants
400 g (14 oz)tomatoes, chopped
1onion
2 clovesgarlic
80 g (3 oz)light mozzarella
2 tbspolive oil
1 tsporegano
1 pinchsalt
- 3 eggplants
- 400 g (14 oz) tomatoes, chopped
- 1 onion
- 2 cloves garlic
- 80 g (3 oz) light mozzarella
- 2 tbsp olive oil
- 1 tsp oregano
- 1 pinch salt
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Preheat the oven to 190 °C (375 °F). Slice the eggplants 1 cm (⅜ in) thick and salt them to draw out the moisture.
- Sauté the chopped onion and garlic in the skillet with a little olive oil until translucent.
- Add the crushed tomatoes and oregano and simmer 10 min until thick.
- Pat the eggplant slices dry and brown them a few minutes per side in the lightly oiled skillet.
- Layer the eggplant and tomato sauce in the baking dish and top with the reduced-fat mozzarella.
- Bake 30 min until browned on top, then let rest 5 min before serving.
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