Easiest Way to Prepare Yummy Eggplant and Tomato Gratin

Eggplant and Tomato Gratin. Pour the eggplant and tomato mixture into the eggplants and top each with the remaining gratin topping. Sprinkle the mozzarella over the top. Bake, uncovered, until the eggplants are tender and.

Coat slices with cooking spray; sprinkle with salt. In a small bowl, mix together the cheese, oregano, pepper, and garlic. Arrange eggplant slices in a single layer on a baking sheet coated with cooking spray. 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

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

Coat slices with cooking spray; sprinkle with salt. Combine cheese, oregano, pepper, and garlic in a bowl. Add half of the bread crumb mixture. With your hands or two spoons, gently mix the vegetables and bread crumb mixture until.

Eggplant and Tomato Gratin instructions

1. Heat oven to 350°F. Spray a shallow oven-safe dish with nonstick cooking spray..
2. 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..
3. 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..
4. 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!.

Sprinkle the bread crumb mixture evenly on top. Replace the ripe tomatoes with green tomatoes. Use other fresh herbs, such as rosemary or thyme, in place of or in addition to the parsley. Use mozzarella, cheddar, or crumbled goat cheese in place of the provolone. Add more oil, heat, and add more eggplant until all the slices are cooked.