Eggplant Zucchini Gratin

It makes a tasty vegetarian main course or a delicious side dish. Season with Italian seasoning and Parmesan cheese.

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Return skillet to medium heat add remaining oil eggplant and zucchini.

Eggplant zucchini gratin. Zucchini and eggplant gratin recipe - Kidspot This zucchini and eggplant gratin is the perfect vegetarian side dish. Core the tomatoes and cut into slices. Peel and cut the eggplant.

Arrange a long slice or two of zucchini in front of the eggplant then place two or three tomato slices in front of. Spread the custard on top then sprinkle with feta then Parmesan then bread crumbs. Eggplant zucchini and tomato gratin is a layered vegetable casserole highlighting fresh summer vegetables.

Scrub the baby marrows and cut into pieces the same size as the eggplant. Add to the bowl with the zucchini. You wont need to be a vegetarian to love this.

Brush with melted Garlic Butter. Next slice the eggplant into 14-inch rounds then stack the rounds and cut into roughly 34-inch pieces. Place one or two eggplant slices lengthwise against a narrow side of the dish.

Layer eggplant zucchini and tomatoes in a baking dish alternating between the three. Putting together the Gratin 1. In a large skillet heat 1 tablespoon oil over medium heat.

Bake about 30 minutes until golden brown. Top with tomato sauce then the zucchini. Add to a 9-inch square baking dish.

Drain the chickpeas and place in a saucepan with water to cover by 2 inches. While eggplant is in the oven cut the zucchini lengthwise into oval slices. Drain and set aside.

Take a bowl and put the vegetables into it. A gratin is a. 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. Sprinkle the tomatoes lightly with the ground pepper. Add half of the eggplant and zucchini.

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. Bring to a boil reduce the heat to low and simmer uncovered until tender about 45-60 minutes. Rince the eggplant briefly and under cold water and dry it thoroughly.

Make sure you cut eggplant into lengthwise slices that are about 1-inch wide 3-inch long and 38-inch thick. Oil the baking dish and place eggplant in the bottom. Arrange the vegetables slices on top of the onion alternating between eggplant tomato and zucchini until your dish is full.

Saute for 4 to 5 minutes. Preheat oven to 375 F.

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