Garden Fresh Gratin

Garden Fresh Gratin

1 small eggplant cut into 1/2" dice

3 small zucchini cut into 1/2" dice

1 Tbls. olive oil

1/2 tsp. salt

1/2 tsp. freshly ground black pepper

1 Tbls. olive oil

1 small, yellow onion, finely chopped

1 Tbls. fresh thyme leaves, minced

2 cloves of garlic, finely diced

3 fresh tomatoes cut into 1/2" dice

1 cup grated Monterey Jack cheese

1/2 cup grated Parmesan cheese

2 Tbls. melted butter

1/3 cup breadcrumbs

Method :

Preheat the oven to 400 degrees.

Toss the eggplant and zucchini in a bowl with the salt, pepper and olive oil. Set aside.

Heat the olive oil in a large skillet over medium heat. Sauté the onion and thyme for one minute then add the garlic. Continue to sauté the mixture until the onions are translucent, about 3 minutes total.

Add the eggplant, zucchini mixture and sauté over medium heat for about one minute. Reduce the heat to low, cover, and cook until tender. About 5 to 8 minutes. Cool slightly before continuing.

Toss the eggplant mixture with the tomatoes and Monterey Jack cheese, then spread evenly in an 8" by 8" baking pan.

Toss the Parmesan cheese with the melted butter and the breadcrumbs then distribute evenly on the top of the casserole.

Bake for 30 minutes, or until the top is golden and dish is well heated throughout.

Serve immediately.


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