Aubergine, Tomato and Parmesan Gratin
A pretty gratin bursting with flavor. Tomato halves are baked with
briefly fried, thinly sliced aubergines and freshly grated Parmesan.
1 large aubergine
500 g very ripe, red tomatoes
about 150 ml olive oil
4 tablespoons freshly chopped basil
125 g freshly grated Parmesan cheese
Sea salt and freshly ground black pepper
A shallow ovenproof dish, well-buttered
Cut the aubergine lengthways into 5 mm
slices. Sprinkle with salt and let drain in a colander for 30 minutes.
Rinse well and pat dry with kitchen paper. Cut the tomatoes in half
through the middle.
Heat the oil in a frying pan and fry the
aubergines in batches until deep golden brown. Drain on kitchen paper.
Arrange a layer of aubergines in the prepared dish, then top with the
tomato halves, cut side up. Sprinkle with the chopped basil, salt,
pepper and half the Parmesan, Add another layer of aubergines, then
sprinkle with the remaining Parmesan.
Bake in a preheated oven at 200C (400F)
Gas 6 for 20-25 minutes or until browned and bubbling on top. Let cool
slightly and serve warm, or let cool completely and serve as a salad.