Recipe

Summer Eggplant Gratin Recipe

Add Step-by-Step Photos	Jemison / All my dishes 1 year, 10 months ago A perfect side dish for grilled or roasted meat or poultry. The gratin tastes wonderful if made a day ahead and reheated. Or try it cold with a splash of vinegar and a sprinkling of chopped fresh basil. Prep:45m Cook:45m Servings:6	Jemison
	vegetable eggplant

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Ingredients

2 + 1 + 1 T olive oil

1 T garlic, chopped

½ t red pepper flakes

2 – 14 ½ oz Del Monte diced tomatoes

1 t sugar

salt to taste

Pepper to taste

1 T fresh basil, chopped

2 lb small slender eggplants, sliced 1/2” thick

½ c Swiss cheese, shredded

Directions

Preheat the oven to 375 degree.

Butter a shallow oval gratin dish that is about 12 inches long, or a 2 quart baking dish (I use a round cooking stone).

Sauce:

Heat 1 tablespoon of the olive oil in a large, heavy, nonstick saute pan over medium-high heat and add the garlic and red pepper flakes.

Saute until glossy, 20-30 seconds.

Add the tomatoes, sugar, salt and pepper.

Stir often, until the tomatoes cook down to a chunky sauce (about 15 minutes).

Taste and correct seasonings.

Stir in the basil.

Eggplant:

Rinse the eggplant.

Instead of peeling the entire eggplant, slice off the stem and flower ends and peel off the skin lengthwise in alternating stripes about ½” wide.

Add 2 tablespoons of the olive oil to a large nonstick skillet or an electric grill (I use a grill).

Heat the skillet to medium-high.

When the olive oil is hot, add the eggplant slices in an even layer.

Cook on both sides until browned and tender, 3-5 minutes per side.

Drain on paper towels.

On the bottom of the dish, arrange half the eggplant slices, over- lapping each other slightly in concentric rings to form a single layer.

Sprinkle evenly with salt and pepper.

Top with half the tomatoes.

Repeat the layer and sprinkle the top with the shredded cheese.

Drizzle on the remaining table spoon of olive oil.

Bake for 25 minutes, and then turn the oven heat down to 350 degrees.

Bake another 20 minutes, or until the eggplant slices are completely tender when pierced with the tip of a sharp knife and the top is lightly browned.

If the cheese begins to brown too much before the eggplant is done, cover the baking dish with foil.

A perfect side dish for grilled or roasted meat or poultry. The gratin tastes wonderful if made a day ahead and reheated. Or try it cold with a splash of vinegar and a sprinkling of chopped fresh basil

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