Slice the eggplant into 5mm thick slices, brush with olive oil and season with salt and pepper.
Cut the mozzarella into thin slices.
Place the peeled tomatoes in a bowl with lemon zest and garlic and mix well. Season with salt, pepper, and a little honey.
Wash and shake the herbs dry. Chop finely and add to the tomatoes.
Preheat the grill.
Grill the eggplant slices on a hot grill for approx. 2 minutes on either side.
Grease the gratin dish with a little olive oil. Add the sliced eggplant, mozzarella, “Füürtüfel” cheese, and tomatoes in alternating layers and heat under a preheated grill for approx. 15 minutes.
Tip: Serve with grilled baguette with herbs.Back to overview