Made this for the first time tonight for the family, and we all thought it was great. I was looking for a healthier alternative to eggplant parmesan, my teenage son's favorite dish. He gave it two thumbs up. I didn't have the oregano so I left it out. Halved the recipe. Otherwise, followed exactly and it came out delish. Takes a while to bake, but I like that - it gives me time to prepare the rest of dinner. Will definitely make this again.
Eggplant and Tomato Gratin
RenoTX Posted: 04/28/09
missylc Posted: 09/18/10
Mine didn't come out as pretty as the picture, but it sure tastes good. I substituted basil for the oregano because that's what I have on-hand. Yellow squash and peppers could be added to this too and I bet they'd be quite good.
cookfromchicago Posted: 05/18/11
Wow. Lots more flavor than I expected. Very nice recipe, just the way it is written (though I halved the recipe).
goandgo Posted: 09/12/11
Delicious combination of summer vegetables.
Gibzie Posted: 08/27/11
great recipe, could be used as a side dish or main course. I added a small amount of basil to the cheese oregano mix
alfalfadarla Posted: 01/17/12
An excellent side to add pizzaz to grilled salmon. Chop some extra oregano and mince an extra clove or two of garlic, stir in a shot of olive oil and shmear it on the salmon before grilling. A couple glasses of Sauvigon blanc and you have a beautiful meal, fit for entertaining (and easy enough to enjoy your company).
rstarrlemaitre Posted: 07/17/12
A great way to feature fresh summer vegetables - this was like a less watery version of a classic ratatouille. The pop of oregano is fantastic! Would add a drizzle of olive oil, a touch more salt and garlic, and perhaps some basil as well, but other than great. Served with angel hair pasta, green salad, and breadsticks.