Eggplant and Roast Tomatoes Gratin

Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

from The New York Times' "The Temporary Vegetarian" - http://dinersjournal.blogs.nytimes.com/2010/04/26/the-temporary-vegetarian-healthy-eggplant-parmigiana/?src=twt&twt=nytimesdining

Ingredients Nutrition

Directions

  1. For the bread crumbs: In a medium bowl, combine pecorino, panko, salt, pepper, olive oil, and parsley. Mix well until crumbs are evenly coated with oil. Set aside.
  2. Preheat oven to 375 degrees. In a large bowl, combine red tomatoes, yellow tomatoes, basil, red pepper flakes, salt, black pepper, tomato puree, garlic, eggplant and 1/3 cup olive oil. Add half of the bread crumb mixture. With your hands or two spoons, gently mix the vegetables and bread crumb mixture until thoroughly combined.
  3. Pour into a 9 x 13 baking dish and top with remaining bread crumb mixture. Sprinkle the mozzarella over the top. Bake, uncovered, until eggplant is tender and top is lightly browned, 45 to 60 minutes; if after 30 minutes the top is browning too rapidly, cover the dish with foil for the remaining cooking time. Remove from oven, and let rest for 10 minutes before serving. Drizzle olive oil to taste over each serving, if desired.