Gratin languedocien recipe
Recipe for gratin languedocien
Half-cook in oil 4 peeled and sliced aubergines (eggplants), seasoned with salt and pepper, and 12 halved, seasoned tomatoes. Arrange them in alternate layers in a flameproof dish. Cover with a mixture of breadcrumbs, chopped garlic and parsley. Sprinkle with olive oil. Begin cooking on the top of the stove, then bake slowly in a preheated oven at 180°C (350°F, gas 4) until the top is well browned.