Recipe of Any-night-of-the-week Aubergines gratinées à l’italienne

Hey everyone, I hope you're having an incredible day today. Today, I will show you a way to prepare a special dish, Easiest Way to Make Homemade Aubergines gratinées à l’italienne. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

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Many things affect the quality of taste from Aubergines gratinées à l’italienne, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Aubergines gratinées à l’italienne delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Aubergines gratinées à l’italienne is Pour 6 personnes. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Aubergines gratinées à l’italienne estimated approx 2 heures.

To begin with this recipe, we have to prepare a few ingredients. You can cook Aubergines gratinées à l’italienne using 13 ingredients and 7 steps. Here is how you can achieve that.

Ensoleillé et facile à faire, ce plat se sert chaud ou froid, seul ou avec un carré d’agneau ou un poisson grillé. Et comme il a tout pour plaire, vous pouvez le préparer à l’avance. Et même le congeler si vous préférez.

Ingredients and spices that need to be Make ready to make Aubergines gratinées à l’italienne:

1. 1,5 kL d’aubergines
2. 375 g mozzarella
3. 75 g parmesan râpé
4. 3 cuillerées à soupe d’huile d’olive
5. 2 cuillerées à soupe de gros sel
6. Pour la sauce
7. 800 g tomates
8. 2 oignons
9. 2 gousses d’ail
10. 10 feuilles de basilic
11. 3 cuillerées à soupe d’huile d’olive
12. 1 morceau de sucre
13. Sel et poivre

Steps to make to make Aubergines gratinées à l’italienne

1. Supprimer le pédoncule, rincez et séchez les aubergines. Coupez-l’es en tranches fines dans la longueur, placez-les dans une passoire sur pieds,saupoudrez -les de 2 cuillerées à soupe de gros sel, laissez-les égoutter 1 heure
2. Entre -temps préparez la sauce : plongez les tomates 30 sec dans de l’eau bouillante, puis dans l’eau froide. Pelez -les, épépinez-les et coupez -les en petits dés. Pelez les oignons et l’ail, hachez -les.
3. Faites revenir doucement l’ail et l’oignon 2 mn avec l’huile d’olive. Ajoutez les tomates et sucre, salez et poivrez. Laissez cuire 10 mn sur feu doux. Hors du feu, ajoutez le basilique ciselé et réservez.
4. Rincez et épongez les tranches d’aubergines. Badigeonnez-les d’huile d’olive, faites -les griller 3 mn chaque côté.
5. Préchauffez le four sur th.6 (180*). Dans un plat à gratin huilé, disposez les aubergines, la sauce tomate et les lamelles de mozzarella. Recommencez deux fois, en terminant par de la sauce
6. Parsemez toute la surface de parmesan râpé. Enfournez faites cuire 30mn couvrez de papier alu si le plat gratine trop vite.
7. Laissez reposer 10 mn dans le four éteint, la porte entrouverte, et servez

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