- 2 aubergines thinly sliced
- 3 cloves of garlic, crushed
- Grated cheese
- Chopped parsley
– In a frying pan, heat the olive oil (2 teaspoons coffee) and add the aubergine slices a few at a time.
– Cook the aubergines on both sides and set aside in an ovenproof dish.
– Repeat the operation until there is no aubergine left.
– Sprinkled with chopped parsley and crushed garlic.
– Great Comté-style cheese over the mixture and grill for 10 minutes in the oven.