Eggplant and Tomato Gratin with Parmesan
Ingredients
- 2 large eggplants
- 4 ripe tomatoes
- 2 cloves garlic
- 1/2 cup grated parmesan cheese or another vegetarian-friendly cheese alternative
- 3.5 oz 1/2 cup mozzarella cheese (optional)
- 3 tablespoons olive oil
- 1 teaspoon dried Italian herbs
- Salt and pepper to taste
Instructions
Step 1: Prepare the Vegetables
- Wash the eggplants and tomatoes under cold water and dry them with a clean towel.
- Slice the eggplants into 1/2-inch-thick rounds. Do the same with the tomatoes.
- Sprinkle the eggplant slices with salt and let them sit for 15 minutes to remove any bitterness. Rinse them briefly and pat dry with paper towels.
Step 2: Pre-Cook the Eggplant
- Heat 2 tablespoons of olive oil in a skillet over medium heat.
- Sauté the eggplant slices for 2 to 3 minutes on each side until they are lightly golden. Set them aside on a plate.
Step 3: Prepare the Garlic and Seasoning
- Peel and finely chop the garlic cloves.
- Mix the chopped garlic with 1 tablespoon of olive oil and the dried Italian herbs.
Step 4: Assemble the Gratin
- Preheat your oven to 400°F.
- Grease a baking dish with a little olive oil.
- Arrange a layer of eggplant slices at the bottom of the dish, followed by a layer of tomato slices.
- Add a small amount of the garlic-herb mixture on each layer and sprinkle with parmesan cheese.
- Repeat the layers until all ingredients are used, finishing with tomatoes on top.
- If using mozzarella, add it in small pieces on top.
Step 5: Bake the Gratin
- Place the dish in the oven and bake for 25 to 30 minutes. Keep an eye on it—the cheese should be golden, and the vegetables tender.
- Let it rest for 5 minutes before serving so the flavors can meld together.