Tomato Eggplant Gratin

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6 roma tomatoes, sliced 1/4-inch thick
1 globe eggplant, sliced 1/4-inch thick
1 white onion, sliced in 1/4-inch thick rounds
6 tablespoons extra virgin olive oil
1 tablespoon chopped fresh garlic
2 teaspoons chopped fresh thyme
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh savory
1 teaspoon chopped lavender
salt and pepper to taste
1/2 cup grated Pecorino Romano or Parmigiano-Reggiano cheese

Preheat oven to 375F.

In a shallow lightly oiled casserole dish or baking tray, layer the tomatoes, onions and eggplant in rows, shingled top to bottom and side to side.

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

Sprinkle with salt and pepper and place in the oven for about one hour until the eggplant is completely soft. Sprinkle the cheese evenly over the gratin and bake 15 minutes more until the cheese is golden brown. Serve immediately.

Yield: 4-6 servings

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