Eggplant and Zucchini Gratin
A delicious and colorful vegetable side dish combining eggplant, zucchini, and tomatoes with a breadcrumb and Parmesan topping.
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Ingredients
- 1/4 c. olive oil
- 2 medium eggplants cut into 1/2 thick slices
- 2 medium zucchini cut into 1/2 inch thick slices
- 4 tomatoes cut into 1/2 inch thick slices
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 Tablespoon herbes de Provence
- 1/2 c. breadcrumbs
- 1/3 c. Parmesan cheese
Instructions
- Preheat the oven to 400 degrees.
- Pour 1 tablespoon of olive oil into the bottom of a baking dish.
- 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.
- Sprinkle the salt, pepper, and herbes de Provence over top of the vegetables and in between them if possible.
- In a small bowl combine the breadcrumbs and Parmesan cheese. Sprinkle over top of the vegetable dish.
- Bake for 40-45 minutes or until the vegetables are tender and the topping is browned.
Notes
Adapted from Julia Child