Heirloom Tomato and Eggplant Gratin

1. 1

   Preheat the oven to 425.

2. 2

   Brush a large oval baking dish with 1 tablespoon of olive oil.

3. 3

   Arrange the tomato and eggplant slices in a single layer of overlapping concentric circles.

4. 4

   Scatter the thyme sprigs on top and season with salt and pepper.

5. 5

   Drizzle the remaining 3 tablespoons of olive oil over the top.

6. 6

   Cover with foil and bake for about 30 minutes, or until the eggplant is barely tender and the tomatoes have exuded their juices.

7. 7

   Uncover the gratin and bake for about 25 minutes longer, or until the juices have evaporated and the vegetables are very tender.

8. 8

   Sprinkle the goat cheese on top and bake for about 10 minutes, or until lightly browned.

9. 9

   Serve warm or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.