Summer Veggie Gratin

Photo by Mary Ann R.
Adapted from facebook.com

PREP TIME

15

minutes

TOTAL TIME

90

minutes

SERVINGS

6

servings

PREP TIME

15

minutes

TOTAL TIME

90

minutes

SERVINGS

6

servings

Adapted from facebook.com

Ingredients

  • 1

    large eggplant, cut into 1/2 inch thick slices

  • 3

    large tomatoes, cut into 1/2 inch thick slices

  • 2-3

    garlic cloves, roughly chopped

  • 1/2

    cup parmesan cheese, grated

  • 1/2

    cup swiss or gruyere cheese, grated

  • 1

    cup olive oil

  • 1

    teaspoon salt

  • 1/2

    teaspoon pepper

  • Optional, fresh sage and rosemary for garnish

Directions

PREPARATION 1. Preheat oven to 425º F and move oven rack to the middle slot. Grease a shallow 3 quart baking dish. 2. In a large bowl, combine garlic with olive oil and pepper. Using your hands, gently toss eggplant and tomatoes in oil to coat. 3. Place eggplant and tomato slices into baking dish. (Don’t worry if they overlap!) Spoon the remaining olive oil and garlic over the top. 4. Cover with foil and bake about 1 hour, until vegetables are soft. 5. Uncover and sprinkle swiss or gruyere and parmesan cheeses over the top. Bake, uncovered, 10-12 minutes more, until cheese is melted and bubbly. 6. Garnish with fresh sage and rosemary, (optional), serve and enjoy

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