• Place your Medium Round Flexipan® Mold on the top of your Medium perforated baking sheet. Set aside.
• Preheat oven to 400F/200C and heat a frying pan on medium.

STUFFING PREPARATION

• Cut your onion into quarters. Transfer it directly into your Eco Chop. Give it a few pulls to chop it to your liking.
• In the frying pan, add the sweet basil oil, the chopped onions and cover.
• Wash the eggplant under cold water, pat dry and slice it lengthwise in half. Using a spoon, gently scoop the flesh, leaving about 0.5"/ 1 cm from the skin. Transfer it directly into your Eco Chop. Give it a few pulls to chop it to your liking. Add it to your to the onions, season with Salt and Pepper. Mix and cover. Cook for 10 minutes.
• Remove from the heat, add the chopped ham and mascarpone. Mix until the cheese has melted.
• Place the eggplant halves in the Medium Round Mold, and scoop your preparation. Top with shredded cheese.

BAKE!

• Bake for 35 minutes at 400F/200C. (Every oven heats differently, monitor your gratin from 25 minutes).
• Once your Eggplant Mascarpone Gratin is out of the oven, let it cool down for about 10 minutes. Then, slide it onto a plate and enjoy with a side salad. Bon Appétit!