For 4 people
For 4 people
Peel the tomatoes by first plunging them into boiling water and then into ice water to help loosen the skin. Next, sauté the onions and garlic in olive oil before adding the diced tomatoes or coulis.
Use good, ripe, seasonal tomatoes for optimal flavor. Add the tomato paste, sugar, and herbs (except for the basil, which will be added at the end). Simmer over low heat for at least 30 minutes, but it's best to let the sauce cook for a longer time (more than an hour) for a more pronounced flavor. Once ready, set the sauce aside.
To prepare the eggplants, slice them lengthwise or crosswise. Sprinkle them with coarse salt and let them drain for 30 minutes. Rinse and dry them before brushing them with olive oil and baking them in the oven at 180°C for about 20 minutes.
Cut the pélardons into two discs and lightly oil a gratin dish. Spread a little tomato sauce on the bottom of the dish and add basil leaves. Then place the eggplant slices and arrange 3 pélardon discs.
Repeat the layers of sauce, eggplant, and cheese. Finish with a layer of grated sheep's milk cheese and bake for 30 minutes at 170°C in grill mode to brown the last 5 minutes.
Let cool slightly before serving and add a few fresh basil leaves for decoration.
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