How to Cook Perfect Eggplant and Tomato Gratin

Eggplant and Tomato Gratin. Instead of the usual heavy, breaded fried eggplant, here the eggplant is roasted and sliced, then layered with a rich tomato sauce and freshly grated Parmesan, and baked in a hot oven until bubbly. Japanese eggplants are longer and more narrow than the globe eggplants most of us are familiar with, so the slices are more manageable in the gratin. Tender slices of eggplant, layers of tomatoes and chunks of tangy goat cheese are a quick and easy side dish, perfect to accompany any entrée.

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. Eggplant-Tomato Gratin (Wendy Goodfriend). "When my garden is producing in full summer, I love to make vegetable gratins. You can cook Eggplant and Tomato Gratin using 7 ingredients and 4 steps. Here is how you cook it.

Ingredients of Eggplant and Tomato Gratin

1. Prepare 1 of medium eggplant.
2. Prepare 2 of tomatos.
3. You need 1 tbsp of dried herbs (oregano, basil, etc).
4. It's 1 clove of garlic, finely chopped.
5. It's 1/2 cup of milk (or heavy cream if you prefer).
6. You need 3/4 cup of shredded fontina cheese (mozzarella or any other nice white cheese works too).
7. It's of salt and pepper.

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. Plain and simple, this tomato and eggplant gratin is delicious.

Eggplant and Tomato Gratin step by step

1. Heat oven to 350°F. Spray a shallow oven-safe dish with nonstick cooking spray..
2. 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..
3. 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..
4. 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!.

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. This comforting casserole of cubed fresh eggplant and colourful grape tomatoes flavoured with CLASSICO Marinara Pasta Sauce is topped with a crunchy breadcrumb, Parmesan and mozzarella topping. Try this Eggplant and Tomato Gratin recipe, or contribute your own. Put the tomatoes through the medium blade of a food mill. Spoon a small amount of tomato sauce over the bottom and top with one-third of the eggplant.