Eggplant and Tomato Gratin. 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. 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. Layer eggplant and tomato slices alternately in an oiled baking dish, seasoning each layer with salt and pepper.

Recipe adapted from 'Dinner: Changing the Game,' by Melissa Clark. Eggplant-Tomato Gratin (Wendy Goodfriend). "When my garden is producing in full summer, I love to make vegetable gratins. We found this to be very bland. You can have Eggplant and Tomato Gratin using 7 ingredients and 4 steps. Here is how you cook it.

Ingredients of Eggplant and Tomato Gratin

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

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. Arrange the tomato and eggplant slices in a single layer of overlapping concentric circles. Scatter the thyme sprigs on top and season with salt and pepper.

Eggplant and Tomato Gratin instructions

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

In an oven proof dish, mix eggplants, garlic and half oil, half salt and half pepper (I Do another layer the same way with tomato slices then cover with remaining eggplant. 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. Combine the onions, cherry tomatoes, heirloom tomatoes, tomato puree, oil, soy, sriracha, garlic and eggplant flesh in a Pour the eggplant and tomato mixture into the eggplants and top each with the remaining gratin topping.