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Tomato and Eggplant Gratin

Tomatoes and eggplant are a naturally delicious pairing. Add a few fragrant seasonings, onion and garlic, breadcrumbs and cheese, and you have the makings of a great gratin.

At a glance
Main Ingredient
Beans/Legumes
Cuisine Type
American
Menu Part
Side Dish
Serves
8
Yield: 8

Ingredients

12 tomatoes, sliced 1⁄4-in. thick
2 eggplants, sliced 1⁄4-in. thick
4 onions, sliced 1⁄4-in. thick
12 tbsp. olive oil
2 tbsp. garlic, minced
4 tsp. thyme, chopped
4 tsp. rosemary, chopped
4 tsp. savory, chopped
2 tsp. lavender, chopped
Salt and pepper
1 cup Pecorino Romano, grated

Methods/Steps

1. In a large, shallow casserole or baking tray, layer tomatoes, onions, and eggplant in even rows.

2. In a mixing bowl, combine the olive oil with garlic and herbs, mix thoroughly, and spoon mixture over vegetables.

3. Season with salt and pepper and bake for 1 hr. Sprinkle with cheese evenly over the gratin and bake 15 min. more until golden.

Recipe from Chefs Marc Valiani and Jody Denton

Related Terms:

Beans/Legumes, American, Side Dish

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