Summer Veggie Gratin

By Golfwidow7

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

Details

Servings 6
Preparation time 15mins
Cooking time 90mins
Adapted from facebook.com

Preparation

Step 1

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