Mediterranean aubergine gratin

Name: mediterranean aubergine gratin
Total time: 20 min
Yield: 4
Ingredients: 2 eggplant; 50 milliliters olive oil; 2 (Red onion; 2 clove garlic; 500 gram sticking potato; 5 tomato; 4 tablespoon fresh parsley; 1 tablespoon Italian spices; 1 tablespoon Provencal herbs; 200 gram cream cheese natural; 200 gram herbal cream cheese

Ingredients

2 eggplant
50 milliliters olive oil
2 (Red onion
2 clove garlic
500 gram sticking potato
5 tomato

4 tablespoon fresh parsley
1 tablespoon Italian spices
1 tablespoon Provencal herbs
200 gram cream cheese natural
200 gram herbal cream cheese

Directions

Preheat the oven to 190 ° C. Brush the eggplant slices with olive oil and place on a baking sheet.
Fry the aubergine for about 15 minutes in the middle of the oven until the slices are golden brown and sprinkle with salt and pepper.
Heat a little olive oil and fry the onion rings and garlic 2-3 minutes.
Put half of the potato slices in the oven dish and layer them with eggplant, onion and tomato. Spread the herbs and cream cheese over it and cover with the rest of the potato slices.
Brush or sprinkle the top layer with the rest of the olive oil. Bake the gratin in the middle of the oven for 35-40 minutes. Cover with aluminum foil if the top becomes too dark.