Eggplant Gratin
by Tasting Table Staff
summer
Yield: 4 to 5 servingsPrep: 10 minutesCook: 50 minutesTotal: 1 hour
Ingredients
You have 2 of 8
produce
- ○3eggplants(stems removed, flesh sliced in ¼-inch rounds)
- ✓1 clovegarlic(minced)
- ○4tomatoes(sliced in ¼-inch rounds)
- ○1 teaspoonlemon zest
- ○1 teaspoonthyme leaves(finely chopped)
dairy
- ○4 ouncessoft goat cheese(crumbled)
pantry staple
- ✓¼ cupolive oil(divided)
- ○kosher salt and freshly ground black pepper
- ✓⅓ cuppanko bread crumbs
Instructions
- Preheat the oven to 400º.
- In a large bowl, toss together the eggplant rounds, tomatoes, lemon zest, thyme, garlic, and ¼ cup of olive oil. Season with salt and pepper.
- In a 9-inch gratin dish, arrange the vegetables while tucking small crumbles of goat cheese underneath each vegetable.
- Drizzle the remaining 2 tablespoons of olive oil over the shingled vegetables and sprinkle the panko on top. Season with salt and pepper.
- Bake the gratin until it is tender and golden brown, 50 minutes to 1 hour.
- Serve hot and directly out of the baking dish.
My notes
Recipe adapted from 'Dinner: Changing the Game,' by Melissa Clark.