Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, eggplant and tomato gratin. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Eggplant and Tomato Gratin is one of the most favored of recent trending foods in the world. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. They’re fine and they look wonderful. Eggplant and Tomato Gratin is something that I’ve loved my entire life.
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.
To get started with this particular recipe, we must first prepare a few components. You can cook eggplant and tomato gratin using 7 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Eggplant and Tomato Gratin:
- Take 1 medium eggplant
- Take 2 tomatos
- Get 1 tbsp dried herbs (oregano, basil, etc)
- Get 1 clove garlic, finely chopped
- Prepare 1/2 cup milk (or heavy cream if you prefer)
- Take 3/4 cup shredded fontina cheese (mozzarella or any other nice white cheese works too)
- Get salt and pepper
Recipe adapted from 'Dinner: Changing the Game,' by Melissa Clark. Eggplant-Tomato Gratin (Wendy Goodfriend). "When my garden is producing in full summer, I love to make vegetable gratins. 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.
Steps to make Eggplant and Tomato Gratin:
- Heat oven to 350°F. Spray a shallow oven-safe dish with nonstick cooking spray.
- 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.
- 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.
- 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!
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. We found this to be very bland. I will say I did exactly as called for in recipe. Bumped up the soup mixture with garlic powder also used fresh oregano instead of basil used red onion serving serving with ravioli.
So that’s going to wrap this up with this special food eggplant and tomato gratin recipe. Thank you very much for your time. I am sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
