Ingredients

How to make it

  • 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

Reviews & Comments 4

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    " It was excellent "
    lam ate it and said...
    Love eggplant. Can't wait to try this one. I love so many of your recipes. Post on...
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  • chihuahua 6 years ago
    LOVE baked eggplant and tomatoes.
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  • jenniferbyrdez 6 years ago
    I like this. LOve my veggies.
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  • dixiediner 6 years ago
    You have some great recipes.
    Was this review helpful? Yes Flag

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