Tomato, Eggplant and Zucchini Gratin Recipe
Gratins are fabulous any time of the year because they can be made with almost any ingredient, and are ready in less than 30 minutes.
Our recipe takes inspiration from a classic French dish mainly revolving around eggplant, tomato, and of course zucchini. The result is a creamy main meal with a slight crunch around the corners, and packed with colour and taste.
1/4 cup extra virgin olive oil
1 medium eggplant
1.5 tablespoon Herbes de Provence
Salt and freshly ground pepper
2 medium zucchinis
2 ripe tomatoes
1/2 cup freshly ground breadcrumbs
1/2 cup grated Parmesan cheese
- Preheat the oven to 400ºF (200ºC), and sprinkle some olive oil over a pan lined with baking paper.
- Slice the eggplant into diagonals and lay each slice over the tray. Brush with oil, and sprinkle lightly with salt and Herbes de Provence.
- Bake for 10-15 minutes or until the eggplant is soft in the centre. Take them out to cool.
- Slice the zucchini and tomatoes, and spread them out evenly over the eggplant. Seeason with salt and freshly ground pepper.
- Arrange each slice so that the previous row is still visible, this will allow them to cook evenly.
- Sprinkle with Parmesan cheese, breadcrumbs, olive oil, and grated cheese before cooking in the over for 30-40 minutes. Remove only until the top is golden or the centre is nice and soft.
Image and Recipe via Food Beest, Blogher