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"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

Eggplant & Tomato Gratin from Jacques Pe'pin Recipe

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This recipe for Eggplant & Tomato Gratin from Jacques Pe'pin is from Del Webb Cane Bay, 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:  
2 Eggplant (Japanese is great not necessary)
1/4 cup Virgin Olive Oil
1 teaspoon Salt
1 lb. Tomatoes
1 cup diced day old baguette 1/2" dice
3/4 cup Gruyere cheese (3 oz.)
3 fresh thyme sprigs
1/3 cup fresh chives
1/2 teaspoon ground pepper
1 teaspoon salt
Directions:
Directions:
Set oven to 400 degrees

1. Trim eggplant. Cut crosswise in half; cut each half lengthwise for 8 pieces.

2. Line baking sheet with foil, pour 2 tablespoons of olive oil on foil. Place eggplant cut side down on oil.

3. Turn slices over and sprinkle with 1/2 teaspoon salt.

4. Cut tomatoes into 1/2" slices.

5. Process bread and cheese in food processor for 30 seconds until coarsely chopped.

5. Arrange eggplant in 4 cup gratin dish, alternate with tomato slices.

6. Sprinkle with thyme, chives, 1/2 teaspoon salt and 1/2 teaspoon ground pepper.

7. Toss breadcrumbs with 2 tablespoons olive oil, spread on top.

8. Bake 30 minutes or until crusty and brown.
Personal Notes:
Personal Notes:
This is one of my favorite Summertime recipes.

 

 

 

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