Eggplant and Tomato Gratin. Spread the cooked onions and bell peppers in an even layer at the bottom of the gratin dish. Spoon a layer of sauce over the eggplant and sprinkle with basil and Parmesan. For the gratin topping: Combine the panko, pecorino, oil, oregano salt and pepper in a medium bowl.
Do another layer the same way with tomato slices then cover with remaining eggplant.
Arrange half of tomato slices over eggplant slices.
Top with half of zucchini slices; sprinkle with half of cheese mixture.
You can cook Eggplant and Tomato Gratin using 7 ingredients and 4 steps. Here is how you cook it.
Ingredients of Eggplant and Tomato Gratin
- You need 1 of medium eggplant.
- Prepare 2 of tomatos.
- You need 1 tbsp of dried herbs (oregano, basil, etc).
- It's 1 clove of garlic, finely chopped.
- You need 1/2 cup of milk (or heavy cream if you prefer).
- It's 3/4 cup of shredded fontina cheese (mozzarella or any other nice white cheese works too).
- Prepare of salt and pepper.
Repeat procedure with remaining eggplant slices, tomato slices, zucchini slices, and cheese mixture. Sprinkle the bread crumb mixture evenly on top. And as most people know, so do tomatoes. Healthwise and flavorwise they make a good team.
Eggplant and Tomato Gratin step by step
- 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!.
But enough about all the healthy stuff. Plain and simple, this tomato and eggplant gratin is delicious. Make it in the summer with perfectly ripe heirloom tomatoes or make it in the winter and serve it as a holiday side dish. Think of this as a delicious, low-calorie, low-carb version of eggplant Parmesan. Instead of breaded, fried eggplant, the eggplant is roasted, sliced and layered with a rich and tasty tomato sauce and freshly grated Parmesan, and baked in a hot oven until bubbly.
