Eggplant gratin with fresh goat cheese
1 clove of garlic
Salt and pepper to taste
150 g fresh goat cheese
200 ml of liquid cream
100 ml milk
1 to 2 tablespoons of tapioca pearls (optional)
1 pinch of nutmeg
1 teaspoon of dried parsley
1 teaspoon of dried thyme
Fresh parsley and thyme, chopped
100 g of grated cheese
Cut the eggplants into thin slices lengthwise, brush them with oil and grill on both sides on a grill pan or in the oven, arranged on a baking paper.
In a bowl, beat the milk, cream and eggs. Crumble the goat cheese, chop the garlic.
Grease a ceramic baking dish. Line the bottom with a layer of eggplant slices. Season with garlic slices, chopped parsley and dried thyme and parsley. Sprinkle the crumbled goat cheese over. Then spread out a third of the egg mixture. Repeat the layers until you use all the ingredients.
Finish with the rest of the egg mixture and the grated cheese. Bake the eggplant gratin for 30 to 40 minutes in a moderate oven (around 175°C).