Recipe

Gratin Of Eggplant And Tomatoes Recipe

	Mapcenter / All my dishes 4 months, 4 weeks ago I only make this in the summer when we have luscious home grown tomatoes and eggplant. It just isn't the same with hot house or shipped produce. This is one of my very favorites. Prep:20m Cook:45m Servings:6	Mapcenter
	easy

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Ingredients

1/2 c. olive oil plus a little extra for oiling the baking pan

1/3 c. plus 1 1/2 tbsp. unflavored dry bread crumbs, divided (I have used 12 grain bread or healthy bread, ie whatever I have that was getting ready to go green so turned into breadcrumbs)

3 lb. ripe, but not mushy, tomatoes

1 lb. eggplant, unpeeled but rinsed and patted dry (I don't get the big ones, instead I get the ones that are smaller or even the japanese type, less seeds, less bitter . Farmers market is the place to find the smaller eggplant)

3 large cloves garlic

1/3 c. chopped flat leaf parsley

Sea salt

Freshly ground black pepper

3 tbsp. Herbes de Provence (see Note)

Directions

Note: Herbes de Provence is the name given to a mixture of dried herbs used in southern France. The most typical herbs included are basil, fennel seed, lavender, marjoram, rosemary, sage, summer savory and thyme. You can find the mixture in specialty food markets and in some groceries. For a homemade version, mix 3 tablespoons dried thyme leaves, 1 tablespoon oregano, 1 1/2 teaspoons dried summer savory and 1 1/2 teaspoons dried marjoram.

Arrange oven rack at center position and preheat oven to 400 degrees.

Pour enough olive oil to lightly coat the bottom of a medium (2-quart)

oven-to-table baking pan, then sprinkle with 1 1/2 tablespoons of bread

crumbs.

Bring a large pot of water to a boil. Using a sharp knife, cut an "X" on the bottom of each tomato, then drop them into boiling water for 30 to 60

seconds. Remove tomatoes with a slotted spoon and, using a sharp knife, peel off the skins and remove stems. Slice tomatoes into1/4-inch-thick rounds and set aside. Note: If you don't mind tomato skins you can just slice the tomatoes and use them in all their glory.

Remove and discard stem from the eggplant and cut into thin,1/8-inch thick rounds. Set aside.

Peel and mince the garlic cloves and place in a small bowl along with the parsley. Mix well and set aside.

Make a layer of tomato slices in the baking pan. Salt and pepper

generously and sprinkle with a generous teaspoon of Herbes de Provence. Make a layer of eggplant slices and repeat seasonings. Spread the parsley and garlic mixture over the eggplant. Then make another layer of tomatoes and seasonings, followed by another layer of eggplant and seasonings. Finally, make one last layer of tomatoes and seasonings. Drizzle remaining olive oil over the tomatoes and top with remaining bread crumbs.

Bake until vegetables are tender when pierced with a knife and crust is

golden and crisp, 50 to 60 minutes. Remove and cool 15 minutes. Serve warm or at room temperature. (The gratin can be baked 4 to 5 hours ahead; leave at room temperature and reheat in a preheated 400-degree oven until warm, 20 minutes or longer.)

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