| Tomato
Eggplant Gratin
Chef
Jody Denton, Merenda Restaurant and Wine Bar-Bend, OR
Adapted by StarChefs
Yield: 4-6 servings
- 6
roma tomatoes, sliced ¼-inch thick
-
1 globe eggplant, sliced ¼-inch thick
-
1 white onion, sliced in ¼-inch thick rounds
-
6 Tablespoons extra virgin olive oil
-
1 Tablespoon chopped fresh garlic
-
2 teaspoons chopped fresh thyme
-
2 teaspoons chopped fresh rosemary
-
2 teaspoons chopped fresh savory
-
1 teaspoon chopped lavender
-
Salt and pepper to taste
-
½ cup grated Pecorino Romano or Parmigiano-Reggiano
cheese
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Preheat oven to 375ºF.
In
a shallow lightly oiled casserole dish or baking tray, layer
the tomatoes, onions and eggplant in rows, shingled top to
bottom and side to side.
In
a mixing bowl, combine the olive oil with the garlic and herbs,
mix thoroughly and spoon the mixture evenly over the vegetables.
Sprinkle
with salt and pepper and place in the oven for about one hour
until the eggplant is completely soft. Sprinkle the cheese
evenly over the gratin and bake 15 minutes more until the
cheese is golden brown. Serve immediately.
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