Eggplant gratine

You need eggplant, onion, tomato, mozzarella, parmigiano, oil, salt and pepper.

First cut eggplant in thing slices ( maybe half a centimeter). Spring some salt on top and let slices to "cry" water out. 10 minutes should be enough.

Heat pan and shimmer onion rings in butter. Shimmer between 5 and 10 minutes, until rings are soft, but hopefully not black :-)

Spread oil on suitable owen plate. Lay a layer of onion rings.

Add a slice of eggplant, thin slice of tomato, a slice of mozzarella and some spring onion or leek. Add some salt and black pepper.

Make second layer starting with eggplant. ( .. no more onion rings..).

Make third layer and put last piece of eggplant on top. Grate generous amount of parmigiano on top.
Put in 200 C oven for 15 minutes.

Eggplant gratine served with asparagus hollandaise