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