Recipe: Tasty Eggplant and Tomato Gratin

Eggplant and Tomato Gratin. Japanese eggplants are longer and more narrow than the globe eggplants most of us are familiar with, so the slices are more manageable in the gratin. Instead of the usual heavy, breaded fried eggplant, here the eggplant is roasted and sliced, then layered with a rich tomato sauce and freshly grated Parmesan, and baked in a hot oven until bubbly. Tender slices of eggplant, layers of tomatoes and chunks of tangy goat cheese are a quick and easy side dish, perfect to accompany any entrée.

Add half of the gratin topping. With your hands or two spoons, gently mix the vegetables and. In an oven proof dish, mix eggplants, garlic and half oil, half salt and half pepper (I mixed everything in a large bowl). You can cook Eggplant and Tomato Gratin using 7 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Eggplant and Tomato Gratin

1. You need of medium eggplant.
2. Prepare of tomatos.
3. It's of dried herbs (oregano, basil, etc).
4. It's of garlic, finely chopped.
5. Prepare of milk (or heavy cream if you prefer).
6. It's of shredded fontina cheese (mozzarella or any other nice white cheese works too).
7. You need of salt and pepper.

Lay out the eggplant slices in one layer in a baking dish (I used a large baking pan and I made half recipe). Eggplant-Tomato Gratin (Wendy Goodfriend). "When my garden is producing in full summer, I love to make vegetable gratins. Layer eggplant and tomato slices alternately in an oiled baking dish, seasoning each layer with salt and pepper. Sprinkle with herbs and drizzle with olive oil.

Eggplant and Tomato Gratin instructions

1. Heat oven to 350°F. Spray a shallow oven-safe dish with nonstick cooking spray..
2. Slice eggplant into 1/4 inch to 1/2 inch slices. Slice the tomato into somewhat thin slices. Arrange in the dish so that nothing is overlapping..
3. Sprinkle with the herbs and garlic. Pour the milk or cream on top of everything. Then top with the shredded cheese. Salt and pepper to taste..
4. Cover with foil and bake for 45 minutes until bubbly. Remove foil and bake another 10 minutes until cheese has slightly browned. Let cool slightly before enjoying!.

Grafting tomato on eggplant rootstock is one way of eliminating bacterial wilt, which is a very destructive disease of tomato. Slice the eggplant and tomatoes in thin round slices. Arrange the eggplant slices in a baking dish, alternating them with cheese and tomato slices. Plain and simple, this tomato and eggplant gratin is delicious. While the eggplant is soaking, place the tomato slices on a baking sheet lined with parchment paper (to prevent sticking) and drizzle lightly with olive oil.

Share this post