EGGPLANT AND ROAST TOMATOES GRATIN
Provided by Elaine Louie
Categories dinner, lunch
Time 1h30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- For the bread crumbs: In a medium bowl, combine pecorino, panko, salt, pepper, olive oil, and parsley. Mix well until crumbs are evenly coated with oil. Set aside.
- For the eggplant and tomatoes: Preheat oven to 375 degrees. In a large bowl, combine red tomatoes, yellow tomatoes, basil, red pepper flakes, salt, black pepper, tomato puree, garlic, eggplant and 1/3 cup olive oil. Add half of the bread crumb mixture. With your hands or two spoons, gently mix the vegetables and bread crumb mixture until thoroughly combined.
- Pour into a 9 x 13 baking dish and top with remaining bread crumb mixture. Sprinkle the mozzarella over the top. Bake, uncovered, until eggplant is tender and top is lightly browned, 45 to 60 minutes; if after 30 minutes the top is browning too rapidly, cover the dish with foil for the remaining cooking time. Remove from oven, and let rest for 10 minutes before serving. Drizzle olive oil to taste over each serving, if desired.
Nutrition Facts : @context http, Calories 410, UnsaturatedFat 13 grams, Carbohydrate 37 grams, Fat 23 grams, Fiber 11 grams, Protein 18 grams, SaturatedFat 8 grams, Sodium 1116 milligrams, Sugar 15 grams
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Srijan Xetry
[email protected]This was my first time making eggplant gratin and it turned out great! I followed the recipe exactly and it was perfect. The eggplant was tender and the tomatoes were roasted to perfection. The cheese topping was gooey and melted, and the breadcrumb
Mr_yasir_official3
[email protected]This gratin was a great way to use up leftover eggplant and tomatoes. It was easy to make and it turned out very well. The eggplant was tender and creamy, while the tomatoes added a burst of sweetness and acidity. The cheese topping was gooey and mel
Stavros Ioakimidis
[email protected]I loved this gratin! The eggplant was so tender and the tomatoes were roasted to perfection. The cheese topping was gooey and melted, and the breadcrumb topping added a nice crunch. I will definitely be making this again.
Rit maya Karki
[email protected]This gratin was a bit bland for my taste. I would recommend adding more spices or herbs next time.
kenneth kight
[email protected]I made this gratin with zucchini instead of eggplant and it was still very good. The zucchini was tender and flavorful. I would definitely make this again with zucchini.
fashion market
[email protected]I followed the recipe exactly and it turned out great! The eggplant was cooked perfectly and the tomatoes were roasted to perfection. The breadcrumb topping added a nice crunch. This is a great recipe for a weeknight meal.
Biplob Kumar
[email protected]This gratin was a bit too cheesy for my taste, but it was still very good. I would recommend using less cheese next time.
Camila Acevedo
[email protected]I made this gratin for a potluck and it was a hit! Everyone loved it. The eggplant was cooked perfectly and the flavors were amazing. I would definitely make this again.
Sohag MoLLHa
[email protected]This was my first time making eggplant gratin and it turned out great! I followed the recipe exactly and it was perfect. The eggplant was tender and the tomatoes were roasted to perfection. The cheese topping was gooey and melted, and the breadcrumb
Mudasir Depar
[email protected]This gratin was a great way to use up leftover eggplant and tomatoes. It was easy to make and it turned out very well. The eggplant was tender and creamy, while the tomatoes added a burst of sweetness and acidity. The cheese topping was gooey and mel
Sukkur Isiam
[email protected]I loved this gratin! The eggplant was so tender and the tomatoes were roasted to perfection. The cheese topping was gooey and melted, and the breadcrumb topping added a nice crunch. I will definitely be making this again.
Adeyemi Adijat
[email protected]This gratin was a bit bland for my taste. I would recommend adding more spices or herbs next time.
Saidali Shah
[email protected]I made this gratin with zucchini instead of eggplant and it was still very good. The zucchini was tender and flavorful. I would definitely make this again with zucchini.
James Ben
[email protected]I followed the recipe exactly and it turned out great! The eggplant was cooked perfectly and the tomatoes were roasted to perfection. The breadcrumb topping added a nice crunch. This is a great recipe for a weeknight meal.
Stephen Ernest Kaforongo
[email protected]This gratin was a bit too cheesy for my taste, but it was still very good. I would recommend using less cheese next time.
Esther Phiri
[email protected]I'm not a big fan of eggplant, but I really enjoyed this dish. The eggplant was cooked perfectly and the flavors were amazing. I would definitely make this again.
KUSH tbc
[email protected]This was so easy to make and it turned out so well! I used fresh tomatoes from my garden and they were perfect. The eggplant was also very tender. I will definitely be making this again.
Tajdin Mughal
[email protected]I made this gratin for a dinner party and it was a hit! Everyone loved it. The roasted tomatoes were especially delicious. I would definitely recommend this recipe to anyone looking for a tasty and impressive vegetarian dish.
yuddha khadka
[email protected]This eggplant and roast tomatoes gratin was a delightful dish! The combination of flavors and textures was perfect. The eggplant was tender and creamy, while the tomatoes added a burst of sweetness and acidity. The cheese topping was gooey and melted