Eggplant.
Cheese of your preference.
Salt.
Oil.
Tomato.
Paprika.
Oregano.

PREPARATION

• Wash and cut the eggplants lengthwise, neither too thin nor too thick. Add salt to the eggplants, leave for at least ten minutes.

• In the meantime, cut the tomatoes and paprika into thin strips.

• Fry the eggplants and place them on a napkin to remove excess fat.

• In a frying pan or mold place a first layer of eggplant, followed by the strips of tomato and paprika.
  

  
  
  
  
  
  

• Continue with the second layer of eggplants, followed by tomato strips and paprika, also add the cheese.
  

  
  
  
  
  
  

• Take it to the oven until the cheese gratine.

• After some time the eggplant gratin is ready to eat, sprinkle a little oregano on top, giving it an extra touch of flavor.
  

  
  
  
  
  
  
  Photos taken with my cell phone Xiaomi Redmi 9C