Eggplant and Tomato Gratin. Spoon a layer of sauce over the eggplant and sprinkle with basil and Parmesan. 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.. Lay out the eggplant slices in one layer in a baking dish (I used a large baking pan and I made half recipe).

In a large bowl, toss together the eggplant rounds, tomatoes, lemon zest, thyme, garlic, and ¼ cup of olive oil. Remove the vegetable gratin from the oven and let stand until cooled slightly. Add half of the bread crumb mixture.

Believe it or not this is an easy recipe just next the other ones. I think the hardest share is to locate the best ingredients consequently you can enjoy the delectable Eggplant and Tomato Gratin for your breakfast with your associates or family. 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.
You need 2 of tomatos.
You need 1 tbsp of dried herbs (oregano, basil, etc).
You need 1 clove of garlic, finely chopped.
You need 1/2 cup of milk (or heavy cream if you prefer).
Prepare 3/4 cup of shredded fontina cheese (mozzarella or any other nice white cheese works too).
It's of salt and pepper.

In a small bowl combine ¼ cup of Parmesan with the almond meal. Spread ½ cup of tomato sauce over the bottom of the dish. Slice the roasted eggplant about ¼-inch thick, and set an even layer of slices over the tomato sauce. Sprinkle the bread crumb mixture evenly on top.

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!.

Provençal Eggplant Tomato Gratin Audrey It's eggplant season, and that means this Provencal Eggplant Gratin is on repeat in my kitchen. This typical Southern French recipe includes tender slices of eggplants baked in-between layers of tomato sauce, spiked with Herbs de Provence and loads of Parmesan cheese. Spoon a layer of sauce over the eggplant, and sprinkle with. Place eggplant slices in a single layer of the baking sheet. Coat slices with cooking spray; sprinkle with salt.

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