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RECIPES
| Valor energético | 93,83 Kcal |
| Grasas | 3,62 g |
| de las cuales saturadas | 2,20 g |
| Hidratos de carbono | 7,25 g |
| de los cuales azúcares | 2,17 g |
| Proteínas | 7,01 g |
| Sal | 0,27 g |
| Valor energético | 93,83 Kcal |
| Grasas | 3,62 g |
| de las cuales saturadas | 2,20 g |
| Hidratos de carbono | 7,25 g |
| de los cuales azúcares | 2,17 g |
| Proteínas | 7,01 g |
| Sal | 0,27 g |
Preheat oven to 225°C, with heat from the top and bottom. Heat a dash of oil in a pot. Put flour on a plate. In a baking dish, place a layer of tomato sauce. Before serving, let your gratin rest for a couple of minutes. paso 6 Preheat oven to 225°C, with heat from the top and bottom. Heat a dash of oil in a pot. Put flour on a plate. In a baking dish, place a layer of tomato sauce. Before serving, let your gratin rest for a couple of minutes. paso 6Cooking step by step
Mis en place:
Slice the aubergine into rounds, approximately 4-5mm thick.
Chop garlic and onion.
Separate basil leaves from their stems. Discard stems. 
The tomato sauce:
Sauté garlic and onion until they soften, for 3-5 minutes.
Add crushed tomato and let it simmer on low heat for 12-15 minutes until it thickens slightly.
Season with salt and pepper. Set aside. 
The aubergine:
Place aubergine slices in the flour and coat both sides. Season with salt and pepper.
Heat a dash of oil in a frying pan and fry aubergine until golden, approximately 3-4 minutes per side.
Set aside on a plate lined with a paper towel. 
The gratin:
Arrange aubergine slices on top and sprinkle some mozzarella, repeat: aubergine/mozzarella/sauce/ aubergine…
Finish with shredded mozzarella and grated Parmesan cheese.
Bake for 15-20 minutes until golden brown. 
Your meal:
Divide among plates and garnish with basil leaves.. 
paso 6
Cooking
step by stepMis en place:
Slice the aubergine into rounds, approximately 4-5mm thick.
Chop garlic and onion.
Separate basil leaves from their stems. Discard stems. 
The tomato sauce:
Sauté garlic and onion until they soften, for 3-5 minutes.
Add crushed tomato and let it simmer on low heat for 12-15 minutes until it thickens slightly.
Season with salt and pepper. Set aside. The aubergine:
Place aubergine slices in the flour and coat both sides. Season with salt and pepper.
Heat a dash of oil in a frying pan and fry aubergine until golden, approximately 3-4 minutes per side.
Set aside on a plate lined with a paper towel. The gratin:
Arrange aubergine slices on top and sprinkle some mozzarella, repeat: aubergine/mozzarella/sauce/ aubergine…
Finish with shredded mozzarella and grated Parmesan cheese.
Bake for 15-20 minutes until golden brown. Your meal:
Divide among plates and garnish with basil leaves. paso 6
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