Eggplant and Tomato Gratin
1 teaspoon olive oil, plus 2 tablespoons for bread crumbs
Preheat the oven to 400 degrees F.
1 small eggplant cut into 1/4-inch slices
salt and pepper
1/2 cup olive oil, for sautéing eggplant
1 large vine-ripened tomato, cut into 1/4-inch slices
drizzle olive oil
3/4 cup fine dried bread crumbs
1 tablespoon fresh basil leaves, chiffonade
Grease an 8 or 9-inch porcelain round or oval 2-inch dish with 1 teaspoon of the oil. Season both sides of the eggplant with salt and pepper.
In a large sauté pan, over medium heat, add 1/2 cup of the oil. When the oil is hot, pan-fry the eggplant until golden on both sides, about 2 to 3 minutes on each side.
**Add more oil if needed.
Remove from the heat and transfer to the prepared pan. Arrange the slices in 1 layer over the bottom of the dish. Season both sides of the tomatoes with salt and pepper. Arrange the tomatoes in 1 layer over the eggplant. Drizzle the tomatoes with olive oil. In a small mixing bowl, combine the bread crumbs and 2 tablespoons olive oil. Season with salt and pepper. Mix well. Sprinkle the mixture evenly over the tomatoes.
Place on the top rack in the oven and cook for 15 minutes.
Remove from the oven and let sit for 2 minutes before slicing.
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