Tomato, Eggplant And Zucchini Gratin

1. 1

   Preheat the oven to 350u00b0F. Combine 1/2 cup of the olive oil, oregano and garlic in a small bowl. Lightly grease an 8-inch square baking dish with a little oil mixture.

2. 2

   Heat a large skillet on medium heat. Lightly brush eggplant and onion slices with oil mixture. Cook in 4 batches, for 2-3 mins each side, until lightly browned and tender. Set aside.

3. 3

   Layer eggplant, followed by tomato, onion and zucchini in prepared dish. Brush with oil mixture.

4. 4

   Combine breadcrumbs and remaining 1 tbsp olive oil. Season to taste. Sprinkle evenly over vegetables.

5. 5

   Bake for 35-40 mins, until vegetables are tender and breadcrumbs golden.

* Per serving · 4 servings · Values may vary.

No additional tips available.