Servings: 4
Cooking time: 45 minutes
Ingredients
- 1 bag of ready-made chicken meatballs in tomato basil sauce
- 2 large eggplants
- 30 ml (2 tbsp) olive oil
- 1 onion, finely chopped
- 500 ml (2 cups) tomato sauce (in addition to the sauce with the meatballs)
- 1 tsp (5 ml) dried oregano
- 500 ml (2 cups) béchamel sauce
- 250 ml (1 cup) shredded mozzarella
- Salt and pepper, to taste
Preparation
- Preheat your oven to 180°C (350°F).
- Slice the eggplants into slices about 1 cm thick. Season the eggplant slices with salt and pepper.
- Heat the olive oil in a large skillet over medium heat. Fry the eggplant slices on both sides until golden brown. Set aside on paper towels to drain excess oil.
- In the same pan, fry the onion until soft and lightly browned. Add the chicken meatballs in tomato sauce, additional tomato sauce, and dried oregano. Let simmer for a few minutes to blend the flavors. Season with salt and pepper to taste.
- In a baking dish, arrange a layer of eggplant slices. Spread a layer of béchamel sauce on top, then add a layer of chicken meatballs in tomato sauce. Repeat layers until all the ingredients are used up, finishing with a layer of béchamel sauce.
- Sprinkle the grated mozzarella on top.
- Bake the gratin for about 25-30 minutes, until the cheese is melted and golden brown.
- Let it rest for a few minutes before serving.
