Recipe: Tasty Eggplant and Tomato Gratin

Eggplant and Tomato Gratin. Combine the onions, cherry tomatoes, heirloom tomatoes, tomato puree, oil, soy, sriracha, garlic and eggplant flesh in a large. Instead of the usual heavy, breaded fried eggplant, here the eggplant is roasted and sliced, then layered with a rich tomato sauce and. In a large baking dish (I sprayed it with PAM), put half of the eggplants, cover with onion slices and sprinkle with half of the italian seasoning.

In a large bowl, combine red tomatoes, yellow tomatoes, basil, red pepper flakes, salt, black pepper, tomato puree, garlic, eggplant and. 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

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

Repeat procedure with remaining eggplant slices, tomato slices, zucchini slices, and cheese mixture. In a large bowl, toss together the eggplant rounds, tomatoes, lemon zest, thyme, garlic, and ¼ cup of olive oil. To assemble, arrange a layer of eggplant slices in overlapping rows at the bottom of the prepared baking dish. Cover with a third of the tomato sauce and a third of the Parmesan.

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!.

Repeat this process twice, finishing with the last third of tomato sauce and Parmesan. 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 and fanning them across the surface of the dish. Top with salt, parsley, cheeses, and olive oil: Sprinkle with salt and parsley. Top with provolone and Parmesan cheeses. Next, add a second layer of eggplant, more.