Crisp Tomato, Zucchini And Eggplant Bread Gratin – a delicious recipe with eggplant, zucchini, Kosher salt, extra-virgin olive oil, garlic, white bread. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
1. Preheat the oven to 400u00b0. In a colander, toss the eggplant and zucchini with 1 teaspoon of kosher salt and let stand for 20 minutes. Drain well and gently squeeze out any excess liquid.
2
2. Meanwhile, in a small bowl, stir the olive oil with the garlic. Coat a 9-by-13-inch baking dish with 1 1/2 teaspoons of the garlic-infused oil. Tear the bread into 2-inch pieces and line the bottom of the baking dish with bread, fitting the pieces tightly together. Drizzle the bread with 2 tablespoons of the garlic oil and season with salt and pepper. Sprinkle the bread with half of the basil.
3
3. In a medium bowl, toss the eggplant and zucchini with 2 tablespoons of the garlic oil and season with salt and pepper. Sprinkle the tomato slices with salt and pepper. Arrange the eggplant, zucchini and tomatoes over the bread, overlapping them if necessary. Sprinkle with the thyme leaves, salt and pepper and drizzle with the remaining garlic oil.
4
4. Bake the gratin for about 40 minutes, until the vegetables begin to brown and the bottom of the bread is golden brown. Remove the vegetable gratin from the oven and let stand until cooled slightly, about 10 minutes. Sprinkle with the remaining basil, cut into pieces and serve.
5
MAKE AHEAD The gratin can be baked up to 2 hours in advance. Reheat in a 350u00b0 oven or serve at room temperature.
372
kcal
Calories
23
g
Fat
38
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/2 medium eggplant, sliced crosswise 1/4 inch thick, 1 medium zucchini or yellow squash, sliced 1/4 inch thick, Kosher salt and ground pepper, 6 tablespoons extra-virgin olive oil, and more.
Yes, Crisp Tomato, Zucchini And Eggplant Bread Gratin falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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