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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Eggplant Gratin Recipe

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This recipe for Eggplant Gratin is from The Holt Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 small eggplants, sliced in ¼ inch rounds
4 medium tomatoes, sliced in ¼ inch rounds
1 tsp lemon zest
1 tsp fresh thyme leaves, finely chopped
2 garlic cloves, minced
¼ cup plus 2 TBSP olive oil, divided
Kosher salt
Freshly ground black pepper
4 oz. freshly grated parmesan cheese
⅓ cup panko bread crumbs
Directions:
Directions:
Preheat oven to 400º. In a large bowl, gently toss eggplant rounds, tomatoes, lemon zest, thyme, garlic, and ¼ cup olive oil. Season with salt and pepper.

In a 9-inch gratin dish, arrange vegetables in shingled layers while tucking cheese underneath each round. Drizzle with 2 TBSP olive oil and sprinkle panko bread crumbs on top. Season with salt and pepper.

Bake gratin until tender and golden brown, 50-60 minutes. Serve hot directly out of the baking dish. Makes 4-5 servings.
Personal Notes:
Personal Notes:
Original recipe calls for soft goat cheese instead of parmesan

 

 

 

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