Provencal Gratin with Fol Epi

For the Provencal Gratin with Fol Epi, preheat the oven to 210°C.

Cut the eggplants, tomatoes and the Fol Epi into thin slices. Lightly salt the eggplants on both sides and dab with kitchen roll after 5 minutes. Then fry briefly on both sides in a pan in a little olive oil.

Rub the bottom of the baking dish with garlic and alternately layer the tomato, eggplant and fol epi slices in the dish. Sprinkle the gratin with the herbs and finally drizzle with a dash of olive oil.

Bake the gratin in the oven for about 30 minutes until the cheese has melted and turned a nice golden brown color.

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