Eggplant-Tomato Gratin adapted from Jacques Pépin Recipe
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Ingredients: |
Ingredients: Eggplant - 4 baby eggplants ( He used 2 long and narrow ones sliced lengthwise and cut crosswise in half.)
1/4 c. olive oil
1 tsp. salt
2 ripe tomatoes
1 cup day old baguette ( I used Panko crumbs.)
3/4 c. swiss cheese (He used Gruyere.)
oregano to taste ( He used 3 thyme leaves and 1/3 c. minced fresh chives.)
1/2 tsp. black pepper
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Directions: |
Directions:Preheat oven to 400º.
Slice thick (about 1/4-1/2 inch) slices of eggplant.
Line a baking sheet with foil and pour on about 2T. olive oil. Put the slices on the foil turning them once so they have oil on both sides. Bake about 20 minutes.
Cut tomatoes in 1/2 inch slices.
(He put the diced bread in the food processor for about 30 seconds for a coarse chop and added the cheese for a few seconds.) I mixed the Panko with finely diced Swiss. Mix the crumbs and the cheese in a bowl with a little oil so they won't burn.
Arrange the baked eggplant in a gratin dish, alternating them with the tomato slices.
Sprinkle the seasonings on top.
Toss the bread, cheese and oil mixture on top of the vegetables.
(The gratin can be prepared to this point hours ahead.)
Bake at 400º for 30 minutes for until crusty and brown. |
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