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    You are in: Home / Recipes / Eggplant and Tomato Gratin Recipe
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    Eggplant and Tomato Gratin

    Eggplant and Tomato Gratin. Photo by Boomette

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    Total Time:

    Prep Time:

    Cook Time:

    47 mins

    20 mins

    27 mins

    Boomette's Note:

    From Coup de pouce. This is so yummy.

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    Units: US | Metric


    1. 1
      Cut the ends of the eggplants, then cut in slices of 1/2 inch thickness. In an oven proof dish, mix eggplants, garlic and half oil, half salt and half pepper (I mixed everything in a large bowl). Lay out the eggplant slices in one layer in a baking dish (I used a large baking pan and I made half recipe). Cook under the preheated grill of the oven (6 inches apart from the grill), for about 6 minutes or until golden (flip them one time).
    2. 2
      In a large baking dish (I sprayed it with PAM), put half of the eggplants, cover with onion slices and sprinkle with half of the italian seasoning. Drizzle with half of the remaining oil and sprinkle with half of the remaining salt and pepper. Do another layer the same way with tomato slices then cover with remaining eggplant. Add italian seasoning. Cook in the preheated oven of 400F for about 20 minutes or until bubbly and golden. Sprinkle with asiago and mozzarella and put under preheated grill for 1 minute or until the cheese has melted and is golden.

    Ratings & Reviews:

    • on September 17, 2010


      YUMMY! cut the recipe down as I was the only one eating it! They were extremely flavorful. I love Asiago cheese! And I'm always looking for recipes for eggplant. Made for Potluck Tag 2010.

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    • on February 02, 2011


      This was a really nice dish with terrific flavor! I made as directed besides cutting the cheese amount in half and using feta instead of asiago. Delicious! Thanks! Made for Australian Feb tag game.

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    • on August 22, 2010


      This was really excellent! I had 1 small eggplant from the garden, so I halved the recipe. I sliced the eggplant approximately 1/4-inch thick (since I don't like really thick slices) and I ended up with 12 slices in total. I used 1 yellow onion (also from the garden) and sliced that into 6 slices and did the same with a garden tomato. Rather than measure the olive oil, I eyeballed it. I did not use asiago cheese (I thought I has some but was mistaken). The end result was superb! This is a great way to prepare eggplant (even for those who are not a fan, because it gives it such great flavor). Thanks for sharing this winner!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Eggplant and Tomato Gratin

    Serving Size: 1 (406 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 194.1
    Calories from Fat 95
    Total Fat 10.6 g
    Saturated Fat 2.9 g
    Cholesterol 11.0 mg
    Sodium 535.0 mg
    Total Carbohydrate 21.8 g
    Dietary Fiber 10.8 g
    Sugars 9.7 g
    Protein 7.0 g

    The following items or measurements are not included:

    italian seasoning

    asiago cheese

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