Eggplant au Gratin (version IV)
3 medium, firm eggplants
Remove the top from the eggplant, and slice it lengthwise into 1/4 inch slices. Lightly brush the eggplant slices with a little of the olive oil, and either broil or grill until soft and lightly browned. Remove the cooked eggplant to a serving platter, and continue cooking until they are all cooked. Cook the zucchini in the same manner.
5 tablespoons olive oil
2 cloves garlic, minced
3 ripe, firm tomatoes, thinly sliced
4 firm zucchini, ends removed, thinly sliced
3 tablespoons chopped, fresh parsley
salt and pepper
1/2 cup grated parmesan cheese
Preheat the oven to 350 degrees F. In an ovenproof casserole dish that has been lightly oiled, lay one layer of the eggplant along the bottom. Cover with a layer of thinly sliced tomatoes, and one of zucchini. Sprinkle some of the garlic and parsley on top. Season with salt and pepper, and half of the cheese. Prepare another layer of vegetables in the same manner on top of the first, ending with the cheese and seasonings. Bake for 30 minutes covered, and then remove the cover turn up the heat to 400 degrees F., and cook an additional 10 minutes until lightly browned. Let sit 10 to 15 minutes before serving.
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