Aubergines au gratin with tomatoes

1. Wash and peel the aubergine. Slice it about 1 cm thick. Sprinkle salt on both sides of each slice and let them drain on a paper towel for 30 minutes.

2. Slice the tomatoes in 1 cm slices. If you want, you can remove the skin: dip them in boiling water for 30 seconds. Now, you can peel them easily. Slice the mozzarella in pieces large enough to cover the aubergine slices.

3. Use a tray large enough for all the slices. Put a tomato slice on top of each aubergine slice then sprinkle some oregano on top. Cover with slices of mozzarella.

4. Preheat the oven at 350°F (175°C). Bake them for approximately 20 minutes or until done. If you wish, you can bake the aubergine slices beforehand in a non stick pan, until they soften a little bit, which I recommend. That way they are done quicker and the mozzarella doesn’t melt too much.