Vegetable Gratin
Vegetable Gratin
Submitted by Chef Andy Stewart
Vegetables
Ingredients
- 1 medium eggplant
- Kosher salt
- 1 medium zucchini, cut into thick slices on the bias
- 1 medium summer squash, cut into thick slices on the bias
- 1 large tomato, sliced
- Fustini's Herbs de Provence olive oil
- 1/2 cup breadcrumbs
- 1/4 cup grated parmesan cheese
Directions
- Preheat the oven to 350 degrees F. Slice eggplant into 1/4" slices. Place on a paper towel and sprinkle liberally with Kosher salt. Let drain for 30 minutes. Rinse salt off and lay eggplant slices on a sheet tray. Place into a hot oven for 5 minutes. Remove and let cool.
- Shingle the eggplant with the zucchini, yellow squash, and tomato in a baking dish. Drizzle with olive oil. Combine breadcrumbs and cheese and sprinkle over the vegetables. Bake in the oven until browned and fully cooked, 15 - 20 minutes. Serve immediately.
Leave a comment