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Eggplant and Tomato Au Gratin Recipe

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This recipe for Eggplant and Tomato Au Gratin, by , is from A Collection of Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Friday, March 17, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 eggplant about 1 1/2 lbs.
Salt & pepper to taste
2 medium tomatoes, about 1 1/2 lbs.
2 oz grated Parmesan cheese
1/2 c oil
1 t. dried marjoram

Directions:
Directions:
Trim eggplant and cut into thin slices. Put eggplant in a colander set over a bowl with 2 t. salt and toss to distribute. Let eggplant stand for 30 minutes. Pat eggplant slices dry with paper towels.Cut tomatoes into thin slices. Discard any loose seeds. Brush the bottom of a 2 qt. baking dish with 1 T. olive oil. Sprinkle pan with spices and 1 oz of cheese. Layer eggplant and tomatoes in pan. Pour reaming 3 T of oil over vegetables. Cover with foil and bake at 400 for one hour. Remove foil and sprinkle with remaining cheese. Bake until cheese is golden brown. Remove from over and serve.

Number Of Servings:
Number Of Servings:
6

 

 

 

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