Recipe: Tasty 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.

Layer eggplant and tomato slices alternately in an oiled baking dish, seasoning each layer with salt and pepper. Sprinkle with herbs and drizzle with olive oil. 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 achieve it.

Ingredients of Eggplant and Tomato Gratin

1. Prepare 1 of medium eggplant.
2. You need 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. You need 3/4 cup of shredded fontina cheese (mozzarella or any other nice white cheese works too).
7. Prepare of salt and pepper.

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. Recipe for Eggplant-Tomato Gratin from Heart & Soul in the Kitchen by Jacques Pépin. Eggplant-Tomato Gratin (Wendy Goodfriend). "When my garden is producing in full summer, I love to make vegetable gratins. I top this one with bread crumbs from a day-old baguette and Gruyère cheese.

Eggplant and Tomato Gratin step by step

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!.

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. Plain and simple, this tomato and eggplant gratin is delicious. While the eggplant is soaking, place the tomato slices on a baking sheet lined with parchment paper (to prevent sticking) and drizzle lightly with olive oil. We found this to be very bland. I will say I did exactly as called for in recipe.