Eggplant Tomato Gratin

Category, , DifficultyIntermediate
Yields10 Servings
Prep Time30 minsCook Time1 hr 10 minsTotal Time1 hr 40 mins
For the Eggplant:
 1 2lb eggplant
 3 tbsp olive oil
 ½ tsp kosher salt
For the Onions:
 2 tbsp olive oil
 2 medium onions, thinly sliced
 2 cloves garlic, crushed
For the Gratin:
 2 large ripe tomatoes, thickly sliced
 ½ tsp kosher salt
 ½ tsp freshly ground black pepper
 3 tbsp olive oil, divided
 ½ cup breadcrumbs
  cup pine nuts
1

Heat the oven to 450 degrees.

2

Slice the unpeeled eggplant into 1/2” slices. Place the slices on a parchment lined baking sheet.

3

Using a Misto, spray with olive oil and sprinkle with salt.

4

Roast the eggplant slices until lightly browned, about 25 minutes. Let cool.

5

In a heavy skillet, heat oil over medium heat. Add the onions and saute, stirring frequently, until limp and golden, about 20 minutes.

6

Add the garlic and continue to saute 2 minutes longer.

7

Spread the onions on the bottom of a 2 quart glass or ceramic baking dish.

8

Starting at one end of the dish, lay a row of overlapping tomato slices, across the width of the dish

9

Next, lay a row of eggplant slices over the tomatoes, overlapping about 2/3 of the tomato slices.

10

Continue laying alternating rows of tomatoes and eggplant, pushing back the slices if you do not have room to fit all the pieces. Season with salt and pepper and drizzle with 2 tablespoons oil.

11

Mix the breadcrumbs with the remaining olive oil and pine nuts and sprinkle over the entire dish.

12

Bake at 375 degrees, for 70 Minutes or until well browned and juices have bubbled for a while.

13

Let cool for 20 minutes before serving.

Ingredients

For the Eggplant:
 1 2lb eggplant
 3 tbsp olive oil
 ½ tsp kosher salt
For the Onions:
 2 tbsp olive oil
 2 medium onions, thinly sliced
 2 cloves garlic, crushed
For the Gratin:
 2 large ripe tomatoes, thickly sliced
 ½ tsp kosher salt
 ½ tsp freshly ground black pepper
 3 tbsp olive oil, divided
 ½ cup breadcrumbs
  cup pine nuts

Directions

1

Heat the oven to 450 degrees.

2

Slice the unpeeled eggplant into 1/2” slices. Place the slices on a parchment lined baking sheet.

3

Using a Misto, spray with olive oil and sprinkle with salt.

4

Roast the eggplant slices until lightly browned, about 25 minutes. Let cool.

5

In a heavy skillet, heat oil over medium heat. Add the onions and saute, stirring frequently, until limp and golden, about 20 minutes.

6

Add the garlic and continue to saute 2 minutes longer.

7

Spread the onions on the bottom of a 2 quart glass or ceramic baking dish.

8

Starting at one end of the dish, lay a row of overlapping tomato slices, across the width of the dish

9

Next, lay a row of eggplant slices over the tomatoes, overlapping about 2/3 of the tomato slices.

10

Continue laying alternating rows of tomatoes and eggplant, pushing back the slices if you do not have room to fit all the pieces. Season with salt and pepper and drizzle with 2 tablespoons oil.

11

Mix the breadcrumbs with the remaining olive oil and pine nuts and sprinkle over the entire dish.

12

Bake at 375 degrees, for 70 Minutes or until well browned and juices have bubbled for a while.

13

Let cool for 20 minutes before serving.

Eggplant Tomato Gratin

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