Zucchini Tomato Eggplant Gratin Recipes

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ZUCCHINI TOMATO & EGGPLANT GRATIN



Zucchini Tomato & Eggplant Gratin image

This Zucchini, Tomato & Eggplant Gratin is the perfect vegetarian side dish baked to perfection with a crispy herb and garlic topping.

Provided by Chrissie

Categories     Side Dish

Time 50m

Number Of Ingredients 15

6 medium tomatoes
3 small zucchini
2 small eggplants
1/2 teaspoon salt
2 tsp olive oil
2 medium onions (chopped)
4 cloves garlic (finely minced)
1 teaspoon dried thyme
1 teaspoon dried oregano
a pinch or two of salt and pepper
3/4 cup Panko breadcrumbs
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
4 tablespoons melted butter ((use margarine of vegan butter, if desired))

Steps:

  • Preheat your oven to 425 degrees Fahrenheit.
  • Using a sharp knife, carefully slice the tomatoes, zucchini and eggplant into slices about 3/4 inch thick. Lay the zucchini and eggplant slices out on a large cutting board and sprinkle with the salt (set the tomatoes aside separately). Try your best to select vegetables that will create slices with a similar diameter.
  • While the zucchini and eggplants sit, heat a large oven-safe skillet over medium heat (I like to use my cast iron skillet for this).
  • Add the olive oil to the skillet along with the onions, garlic, thyme, oregano and salt and pepper.
  • Saute, stirring often until the onions are soft and transluscent.
  • Remove the pan from the heat and make sure the onion mixture forms a smooth base (that everything is evenly distributed in the bottom of the pan).
  • Pat the zucchini and eggplant slices dry with some kitchen paper towel.
  • Arrange the tomato, zucchini, and eggplant slices in a spiral formation, alternating the slices in a pattern (tomato slice, then zucchini slice, then eggplant slice, and so on).
  • Continue arranging until the skillet is full, working from the outside of the pan to the inside.

Nutrition Facts : ServingSize 0.75 g, Calories 100 kcal, Carbohydrate 13 g, Protein 3 g, Fat 5 g, SaturatedFat 1 g, Sodium 176 mg, Fiber 4 g, Sugar 6 g

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