Directions:
We start by washing and cutting the aubergines. Cut them into slices about half a centimeter thick.
We put the slices in a colander with a plate below and sprinkle each one of them with plenty of salt so that they release all the water and lose the bitter taste.
Let stand for no less than 30 minutes.
After this time, we rinse well one by one to remove the salt and dry with absorbent paper, to remove excess water. We booked.
Meanwhile, we turn on the oven to a medium temperature so that it heats up.
On the other hand, we clean the tomatoes by removing the stem and cut them into slices a little thicker than the aubergines.
We line a baking sheet with parchment paper, arrange the tomato slices and the eggplant slices. Drizzle with a little oil and oregano and bake in a strong oven for about 15 minutes.
After this time, we remove the slices from the plate very carefully so that they do not break and put them on a plate.
We cut the mozzarella cheese into slices and now we are going to start assembling.
We put in a dish with a drizzle of oil, a base of sliced aubergines, another of tomatoes and then the mozzarella slices, covering the entire surface well.
We repeat the operation, on top of the cheese we will put again some slices of aubergine, others of tomato and finally the cheese. We do the same until we finish with the vegetable slices, keep in mind that the last layer we put must be the mozzarella cheese and grated cheese.
Finally, we beat the eggs a little together with the milk. Season and season to taste.
We overturn this mixture on the thousand leaves, this will make it unify.
We take to maximum oven until the egg and cheese have been gratin, it would be for approximately 15 minutes.
Remove from the oven and let cool for a few minutes before serving.
I await your comments! Enjoy!
