Aubergine and tomato gratin

This tasty vegetable gratin is great with a simple chicken breast or a steak.

2 servings

1 aubergine
2 tomatoes
1 clove garlic
1 tsp dried Provençal herbs
Freshly ground black pepper
200 ml tomato sauce
Two handfuls of freshly grated parmesan
About 4 tbsp. olive oil

Preheat the oven to 180° C.

Oil a small gratin dish with 1 tbsp. of olive oil. Wash and dry the aubergine and tomatoes. Then slice them.

Place ½ of the aubergine slices in the bottom of the gratin dish and cover with ½ of the tomato sauce. Add the tomato slices and sprinkle with 1 tsp. dried Provençal herbs. Peel the garlic clove and press over the tomatoes. Grind over some black pepper. Then cover with the rest of the aubergine slices and spread the rest of the tomato sauce on top of the aubergine slices.

Grate about two handfuls of parmesan and cover the gratin. Sprinkle 3 tbsp. olive oil on top of the parmesan and bake for 45 minutes.