Eggplant and Tomato Gratin

Name: Eggplant and Tomato Gratin
Total time: 3000 s
Yield: 4 servings
Cuisine: American
Ingredients: 1 medium eggplant; 2 tomatos; 1 tbsp dried herbs (oregano, basil, etc); 1 clove garlic, finely chopped; 1/2 cup milk (or heavy cream if you prefer); 3/4 cup shredded fontina cheese (mozzarella or any other nice white cheese works too); salt and pepper

Jenny @Jenny_pretend_chef

The key to this dish is keeping everything on one layer in a shallow dish so everything gets a nice layer of the cream and cheese. Impressive looking and yummy side dish or appetizer, but I actually eat this as a main course with a side of something else!

Jenny @Jenny_pretend_chef

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Ingredients

50 mins

4 servings

1medium eggplant
2tomatos
1 tbspdried herbs (oregano, basil, etc)
1 clovegarlic, finely chopped
1/2 cupmilk (or heavy cream if you prefer)
3/4 cupshredded fontina cheese (mozzarella or any other nice white cheese works too)
salt and pepper

Saved

Steps

50 mins

1

Heat oven to 350°F. Spray a shallow oven-safe dish with nonstick cooking spray.
2

Slice eggplant into 1/4 inch to 1/2 inch slices. Slice the tomato into somewhat thin slices. Arrange in the dish so that nothing is overlapping.
3

Sprinkle with the herbs and garlic. Pour the milk or cream on top of everything. Then top with the shredded cheese. Salt and pepper to taste.
4

Cover with foil and bake for 45 minutes until bubbly. Remove foil and bake another 10 minutes until cheese has slightly browned. Let cool slightly before enjoying!