Name: Eggplant, Zucchini, and Tomato Gratin
Yield: Serves 4
Ingredients: 4 or 5 Japanese eggplants, trimmed (see Note); ¼ cup olive oil; 3 or 5 medium zucchini, trimmed Salt and freshly ground pepper; 4 to 6 medium tomatoes, thinly sliced (see Note); ¼ cup Tomato Sauce; ¼ cup fresh basil chiffonade; ½ pound fresh mozzarella, cut into 9 or 10 slices

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

About

This vegetable gratin is an excellent accompaniment for grilled lamb chops or roast leg of lamb, or broiled or roasted chicken. It also makes a very nice lunch accompanied with some good bread and a small salad. Don’t overload it with cheese—it should be light in texture. And don’t worry about leftovers; the gratin is delicious reheated.

Ingredients

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Ingredients

Method

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