Eggplant and Tomatoes au Gratin

Name: Eggplant and Tomatoes au Gratin
Total time: 40 min
Yield: 4 servings
Ingredients: 1 slender eggplant about 3 inches in diameter, about 1 pound; 4 plum tomatoes, about 1/2 pound, cored; Salt to taste if desired; Freshly ground pepper to taste; 3 tablespoons olive oil; 2 tablespoons finely chopped parsley; 2 teaspoons minced garlic; 1/4 cup finely chopped onion; 1/4 cup freshly grated Parmesan cheese

By Pierre Franey

Total Time: About 40 minutes
Rating: (0)
Comments: Read comments

Featured in: 60-MINUTE GOURMET

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Ingredients

Yield:4 servings

1slender eggplant about 3 inches in diameter, about 1 pound
4plum tomatoes, about ½ pound, cored
Salt to taste if desired
Freshly ground pepper to taste
3tablespoons olive oil
2tablespoons finely chopped parsley
2teaspoons minced garlic
¼cup finely chopped onion
¼cup freshly grated Parmesan cheese

Ingredient Substitution Guide

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Preparation

Step 1
Preheat broiler to high.
Step 2
Trim off and discard ends of eggplant. Cut eggplant into 16 slices of equal thickness. Set aside.
Step 3
Cut each tomato lengthwise into ¼-inch slices. There should be 16 slices. Sprinkle with salt and pepper.
Step 4
Arrange eggplant slices in one layer on a baking sheet. Brush top of each slice with 1 tablespoon of oil.
Step 5
Sprinkle with salt and pepper.
Step 6
Place eggplant slices under broiler about 4 inches from source of heat. Let broil about 3 minutes and turn slices. Broil about 3 minutes more. Take care that eggplant does not burn.
Step 7
Arrange eggplant and tomato slices in baking dish, slightly overlapping.
Step 8
Blend parsley, garlic and onion and sprinkle mixture over eggplant and tomatoes.
Step 9
Dribble remaining 2 tablespoons oil over top and sprinkle evenly with cheese.
Step 10
Place dish under broiler about 6 to 7 inches from source of heat and broil about 3 minutes.
Step 11
Adjust oven temperature to 450 degrees. Put vegetables in oven and bake 3 minutes. Serve.