French Tian D' Aubergines - Gratin of Aubergines/Eggplant

Ingredients

• 2 large aubergines, sliced, salted, rinsed & dried well
• 2 (400 g) cans chopped tomatoes
• 2 large fresh tomatoes, sliced into rings
• 1 (500 g) jar passata
• 2-4 peeled & finely chopped garlic cloves, to taste
• 50 g of grana padano grated Italian cheese or parmesan cheese
• 1 (400 g) container cottage cheese, strained
• 3 eggs, beaten
• 250 ml creme fraiche or sour cream
• fresh basil leaf, & flowers if available
• salt & freshly ground black pepper
• olive oil, to cook the aubergines in about 250 mls

Directions

1. 1

   Preheat the oven to 450 F/230 C or Gas Mark 8.

2. 2

   Lightly grease the Tian or an oven proof dish with olive oil.

3. 3

   Cook the aubergine slices in hot olive oil, turning as necessary until they are golden brown on both sides & well cooked through. Drain them well on absorbent paper & allow to cool before assembling the Tian.

4. 4

   Beat together the cottage cheese, grated Italian cheese, eggs & crème fraiche. Season with salt & black pepper to taste.

5. 5

   Mix the tinned tomatoes with the passata & add the grated or finely chopped garlic.

6. 6

   Now you can start to assemble the Tian – start with a little of the tomato sauce & then some aubergine slices; tear the basil leaves into small pieces & scatter over with basil flowers if available. Keep layering the dish with the tomato sauce & aubergines & fresh basil until all the ingredients have been used. Pour over the cheese custard & decorate with the freshly sliced tomatoes. Bake in the oven for 35 – 45 minutes until golden brown & bubbling. Allow to cool & serve in slices. Delicious with fresh green salad leaves & crusty bread.