Tomato and Eggplant Gratin
Source: Recipe from Chefs Marc Valiani and Jody Denton
Tomatoes and eggplant are a naturally delicious pairing. Add a few fragrant seasonings, onion and garlic, breadcrumbs and cheese, and you have the makings of a great gratin.
12 tomatoes, sliced 1⁄4-in. thick
2 eggplants, sliced 1⁄4-in. thick
4 onions, sliced 1⁄4-in. thick
12 tbsp. olive oil
2 tbsp. garlic, minced
4 tsp. thyme, chopped
4 tsp. rosemary, chopped
4 tsp. savory, chopped
2 tsp. lavender, chopped
Salt and pepper
1 cup Pecorino Romano, grated
1. In a large, shallow casserole or baking tray, layer tomatoes, onions, and eggplant in even rows.
2. In a mixing bowl, combine the olive oil with garlic and herbs, mix thoroughly, and spoon mixture over vegetables.
3. Season with salt and pepper and bake for 1 hr. Sprinkle with cheese evenly over the gratin and bake 15 min. more until golden.