Eggplant and Zucchini Gratin
Recipe type: Vegetable
Prep time: 
Cook time: 
Total time: 
Serves: serves 6-8
A delicious and colorful vegetable side dish combining eggplant, zucchini, and tomatoes with a breadcrumb and Parmesan topping.
  • ¼ c. olive oil
  • 2 medium eggplants, cut into ½ thick slices
  • 2 medium zucchini, cut into ½ inch thick slices
  • 4 tomatoes, cut into ½ inch thick slices
  • 1 t. sea salt
  • 1 t. black pepper
  • 1 T. herbes de Provence
  • ½ c. breadcrumbs
  • ⅓ c. Parmesan cheese
  1. Preheat the oven to 400 degrees.
  2. Pour 1 tablespoon of olive oil into the bottom of a baking dish.
  3. Layer the eggplant, zucchini, and tomatoes in the baking dish, standing upright so the colored skin can be seen. Drizzle the remaining olive over top of the vegetables.
  4. Sprinkle the salt, pepper, and herbes de Provence over top of the vegetables and in between them if possible.
  5. In a small bowl combine the breadcrumbs and Parmesan cheese. Sprinkle over top of the vegetable dish.
  6. Bake for 40-45 minutes or until the vegetables are tender and the topping is browned.
Adapted from Julia Child
Recipe by Hezzi-D's Books and Cooks at