Tomato and Eggplant Gratin

Preheat your oven to 180°C / 360°F. Remove the film from the tray and reheat the frozen gratin, halfway up, for 40 to 45 minutes (50 to 55 minutes for a traditional oven)

Pre-fried eggplants (eggplants, sunflower oil), Crushed peeled tomatoes in juice (tomatoes, tomato juice), Water, Onion, Mozzarella, Tomato paste, Sunflower oil, Sugar, Emmental cheese, Potato starch, Carrots, Milk skimmed powder, Cream, Salt, Wheat flour, Celery, Processed rice starch, Basil, Butter, Pepper.

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Contains: Milk, Wheat. May contain: Pine nuts

A little more about our eggplant gratin

We assume you're familiar with the famous eggplant alla parmigiana. Well, our eggplant gratin is a revisited version of this Southern-Italian dish with bechamel sauce and more! It's a delicious spin on a tried-and-true classic that'll have you running back for seconds.

The ingredients are simple and authentic. Eggplant slices represent 46% of the dish, while peeled tomatoes represent 33%. The rest is cheese and bechamel sauce! Is your mouth watering yet?

Indeed, the pros will tell you to bake it in the oven for optimal texture, but no matter how you cook it, you're sure to fall in love!

Cooking tips for our eggplant gratin

To obtain a well-crusted top layer, cook it in the oven. Yes, this method requires a little more patience than the microwave, but trust us when we say that you won't regret it.

You can also turn on the broiler during the last 45 seconds of cooking.

No doubt, this frozen meal for two will brighten up your day!