Eggplant And Tomato Gratin Recipe

Name: Eggplant And Tomato Gratin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 small eggplants (250 g total); 2 garlic cloves, finely chopped; 2 tablespoons olive oil; 3/4 teaspoon salt; 3/4 teaspoon black pepper; 1 small onion, finely sliced in rings (vidalia or spanish); 3/4 teaspoon italian seasoning; 2 large tomatoes, finely sliced; 1/2 cup asiago cheese, grated; 1/2 cup mozzarella cheese, grated

Servings: persons

2 small eggplants (250 g total)
2 garlic cloves, finely chopped
2 tablespoons olive oil
3/4 teaspoon salt
3/4 teaspoon black pepper
1 small onion, finely sliced in rings (vidalia or spanish)
3/4 teaspoon italian seasoning
2 large tomatoes, finely sliced
1/2 cup asiago cheese, grated
1/2 cup mozzarella cheese, grated

1
Cut the ends of the eggplants, then cut in slices of 1/2 inch thickness. In an oven proof dish, mix eggplants, garlic and half oil, half salt and half pepper (I mixed everything in a large bowl). Lay out the eggplant slices in one layer in a baking dish (I used a large baking pan and I made half recipe). Cook under the preheated grill of the oven (6 inches apart from the grill), for about 6 minutes or until golden (flip them one time).
2
In a large baking dish (I sprayed it with PAM), put half of the eggplants, cover with onion slices and sprinkle with half of the italian seasoning. Drizzle with half of the remaining oil and sprinkle with half of the remaining salt and pepper. Do another layer the same way with tomato slices then cover with remaining eggplant. Add italian seasoning. Cook in the preheated oven of 400F for about 20 minutes or until bubbly and golden. Sprinkle with asiago and mozzarella and put under preheated grill for 1 minute or until the cheese has melted and is golden.

260

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 small eggplants (250 g total), 2 garlic cloves, finely chopped, 2 tablespoons olive oil, 3/4 teaspoon salt, and more.

Yes, Eggplant And Tomato Gratin falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggplant And Tomato Gratin

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