Vegetable Gratin

Vegetable Base:
1/4 cup packed fresh herb leaves (such as basil or oregano), finely chopped
1/4 cup olive oil, divided
1 small eggplant, about 1/2 pound
salt and pepper to taste
2 small zucchini, about 1/2 pound total
2 small tomatoes, about 1/2 pound total
Bread-Crumb Topping:
1/4 cup italian style bread crumbs
1/4 cup freshly grated parmesan cheese

Preheat broiler 400°F.

Coat a pan with 2 tablespoons olive oil.

Trim off ends off eggplant and slice it on the diagonal into ovals 1/2-inch thick. Arrange slices on pan (they may overlap slightly). Press to coat lightly with oil and turn slices over. Sprinkle with 1 teaspoon chopped herbs, and salt and pepper.

Bake eggplant for 15 minutes. Remove from oven.

While eggplant is baking, trim ends off zucchini and cut lengthwise into 1/4-inch slices. Core tomatoes and cut into 1/4-inch slices.

Lightly grease a 1 1/2-quart baking dish with olive oil. Sprinkle with 1 teaspoon chopped herbs.

Arrange half the eggplant slices on the bottom, followed by half the zucchini slices. Cover with half the tomato slices. Repeat layers.

Mix breadcrumbs, Parmesan cheese, the remaining chopped herbs and 1 tablespoon olive oil. Toss to mix. Sprinkle evenly over vegetables and drizzle with remaining 1 tablespoon olive oil.

Bake for 30 minutes, or until vegetables are soft and crumb topping is lightly browned.

Makes: 2-4 servings.

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