Eggplant Tomato Gratin
Sep
Looking for a side dish worthy of your fantastic Roast? This is it!
Heat oven to 450 degrees F
Slice the unpeeled eggplant into 1/2" rounds
Place the slices on a parchment-lined baking sheet
Drizzle with olive oil and sprinkle with salt
Roast eggplant slices until lightly browned, about 25 Minutes and let cool
Turn oven down to 375 degrees F
In a heavy skillet, heat oil over medium heat
Add the onions and sauté, stirring frequently, until golden, about 20 Minutes
Add the garlic and continue to sauté 2 minutes longer
Remove from heat
Spread the onions on the bottom of a 2-quart glass or ceramic baking dish
Layer the eggplant and tomatoes in tight rows, packing it to fit
Season with salt and pepper and drizzle with 2 tbsp oil
Mix the bread crumbs with the remaining olive oil and pine nuts and sprinkles over the entire dish
Bake for 65 Minutes to 75 Minutes or until well browned and juices have bubbled for a while
Let cool for 20 Minutes before serving