Recipe: Yummy Eggplant and Tomato Gratin

Eggplant and Tomato Gratin. Summer zucchini, eggplant, and tomatoes, beautifully presented in a baked casserole gratin. Normally I would look at something like this and think it's waaaay too complicated. But this summer vegetable gratin is actually quite straightforward.

Combine the onions, cherry tomatoes, heirloom tomatoes, tomato puree, oil, soy, sriracha, garlic and eggplant flesh in a Pour the eggplant and tomato mixture into the eggplants and top each with the remaining gratin topping. 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. 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. 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

1. Prepare 1 of medium eggplant.
2. Prepare 2 of tomatos.
3. You need 1 tbsp of dried herbs (oregano, basil, etc).
4. Prepare 1 clove of garlic, finely chopped.
5. It's 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. Prepare of salt and pepper.

Recipe adapted from 'Dinner: Changing the Game,' by Melissa Clark. Eggplant-Tomato Gratin (Wendy Goodfriend). "When my garden is producing in full summer, I love to make vegetable gratins. Cover two baking sheets To assemble the gratin: Put the tomato slices on a shallow plate to drain for a few minutes and then discard the collected juices. Layer eggplant and tomato slices alternately in an oiled baking dish, seasoning each layer with salt and pepper.

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!.

Sprinkle with herbs and drizzle with olive oil. We found this to be very bland. I will say I did exactly as called for in recipe. 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.

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