Eggplant and Tomato Gratin. Summer zucchini, eggplant, and tomatoes, beautifully presented in a baked casserole gratin. Arrange the slices of the eggplant, zucchini, and tomato on top of the cooked onions and peppers, alternating the vegetables, in an attractive pattern, stacking them and fanning them across the surface. 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.
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.
Eggplant-Tomato Gratin (Wendy Goodfriend). "When my garden is producing in full summer, I love to make vegetable gratins.
In an oven proof dish, mix eggplants, garlic and half oil, half salt and half pepper (I Do another layer the same way with tomato slices then cover with remaining eggplant.
You can cook Eggplant and Tomato Gratin using 7 ingredients and 4 steps. Here is how you cook that.
Ingredients of Eggplant and Tomato Gratin
- It's 1 of medium eggplant.
- You need 2 of tomatos.
- It's 1 tbsp of dried herbs (oregano, basil, etc).
- Prepare 1 clove of garlic, finely chopped.
- You need 1/2 cup of milk (or heavy cream if you prefer).
- You need 3/4 cup of shredded fontina cheese (mozzarella or any other nice white cheese works too).
- It's of salt and pepper.
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. Recipe adapted from 'Dinner: Changing the Game,' by Melissa Clark. We found this to be very bland. I will say I did exactly as called for in recipe.
Eggplant and Tomato Gratin instructions
- Heat oven to 350°F. Spray a shallow oven-safe dish with nonstick cooking spray..
- 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..
- 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..
- 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!.
Bumped up the soup mixture with garlic powder also used fresh oregano instead of basil used red onion serving serving with ravioli. Arrange the tomato and eggplant slices in a single layer of overlapping concentric circles. Scatter the thyme sprigs on top and season with salt and pepper. Try this Eggplant and Tomato Gratin recipe, or contribute your own. Put the tomatoes through the medium blade of a food mill.
