Summer Eggplant Gratin Recipe

How to make it

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• 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