Eggplant Zucchini Gratin

Core the tomatoes and cut into slices. Season with Italian seasoning and Parmesan cheese.

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Saute for 4 to 5 minutes.

Eggplant zucchini gratin. Peel and cut the eggplant. Rince the eggplant briefly and under cold water and dry it thoroughly. Drain and set aside.

Scrub the baby marrows and cut into pieces the same size as the eggplant. A gratin is a. Drain the chickpeas and place in a saucepan with water to cover by 2 inches.

Brush with melted Garlic Butter. Oil the baking dish and place eggplant in the bottom. Eggplant zucchini and tomato gratin is a layered vegetable casserole highlighting fresh summer vegetables.

Take a bowl and put the vegetables into it. Spread the custard on top then sprinkle with feta then Parmesan then bread crumbs. Add half of the eggplant and zucchini.

Arrange a long slice or two of zucchini in front of the eggplant then place two or three tomato slices in front of. Return skillet to medium heat add remaining oil eggplant and zucchini. Preheat oven to 375 F.

Sprinkle the tomatoes lightly with the ground pepper. You wont need to be a vegetarian to love this. Top with tomato sauce then the zucchini.

Putting together the Gratin 1. Place one or two eggplant slices lengthwise against a narrow side of the dish. Arrange the vegetables slices on top of the onion alternating between eggplant tomato and zucchini until your dish is full.

Bake about 30 minutes until golden brown. Salt the zucchini and let it sit for around 15 minutes before wiping off the salt and moisture off otherwise the casserole can be too watery. In a large skillet heat 1 tablespoon oil over medium heat.

While eggplant is in the oven cut the zucchini lengthwise into oval slices. It makes a tasty vegetarian main course or a delicious side dish. Layer eggplant zucchini and tomatoes in a baking dish alternating between the three.

Bring to a boil reduce the heat to low and simmer uncovered until tender about 45-60 minutes. Add to a 9-inch square baking dish. Zucchini and eggplant gratin recipe - Kidspot This zucchini and eggplant gratin is the perfect vegetarian side dish.

Add to the bowl with the zucchini. Let sit for a couple. Quarter the zucchini then cut into 12-inch slices and place in a large mixing bowl each piece of zucchini should be roughly ½ to ¾ inches in size.

Next slice the eggplant into 14-inch rounds then stack the rounds and cut into roughly 34-inch pieces. Make sure you cut eggplant into lengthwise slices that are about 1-inch wide 3-inch long and 38-inch thick.

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