A delightful Eggplant and Tomato Gratin recipe that combines the rich flavors of eggplant and juicy tomatoes, baked to perfection with a cheesy topping. This dish is a crowd-pleaser and makes for a wonderful addition to any dinner table.
Eggplant and Tomato Gratin
- 2 large eggplants, sliced
- 4 ripe tomatoes, sliced
- 1 cup grated Parmesan cheese
- 1 cup mozzarella cheese, shredded
- 2 cloves garlic, minced
- 1/4 cup fresh basil, chopped
- Salt and pepper to taste
- 2 tablespoons olive oil
- Preheat the oven to 375Â°F (190Â°C).
- Layer the sliced eggplants and tomatoes in a baking dish.
- In a bowl, mix the Parmesan, mozzarella, garlic, and basil. Sprinkle this mixture over the layered vegetables.
- Drizzle olive oil over the top and season with salt and pepper.
- Bake for 30-35 minutes or until the cheese is golden and bubbly.
- Remove from the oven and let it cool for a few minutes before serving.
Total Time: 45 minutes
Yield: 6 servings
Nutritional Information (per serving): Calories – 280, Fat – 18g, Carbohydrates – 22g, Protein – 10g