- 1 eggplant.
- 1 zucchini.
- 1 can of tuna in oil, ham or salted, mushrooms.
- Homemade fried tomato or ecological pot.
- Virgin olive oil.
- Grated cheese (it can be mozzarella, emmental, or whatever you like best).
- Sea Salt fumage gourmet
Wash the vegetables with water and cut them into slices that are not too thick. Varnish them with a few drops of oil and give them a pinch of salt . Place them on the parchment paper on the tray. They must be separated from each other. Bake them, with the preheated temperature at 180 degrees (the time will depend on the vegetable: the zucchini about 10 minutes ). Turn them over halfway through cooking so they are done on both sides.
Take them out of the oven . Add on top a layer of fried tomato , grated cheese and the filling that you like the most. Salt it and season it with a pinch of oregano . Add a little cheese again to make the gratin more attractive and compact the result. Bake for about five minutes (cook until cheese is well melted).