Japanese eggplants are longer and more narrow than the globe eggplants most of us are familiar with, so the slices are more manageable in the gratin. But in a pinch, you can use globe eggplants.
1 pound Japanese eggplant, cut diagonally into 1/4-inch-thick slices
1/4 teaspoon salt
1/2 cup (2 ounces) grated fresh Parmesan cheese
2 teaspoons chopped fresh oregano
1/4 teaspoon freshly ground black pepper
4 garlic cloves, minced
6 plum tomatoes, cut into 1/4-inch-thick slices
2 medium zucchini, cut into1/4-inch-thick slices
How to Make It
Preheat oven to 375°.
Arrange eggplant slices in a single layer on a baking sheet coated with cooking spray. Coat slices with cooking spray; sprinkle with salt. Bake at 375° for 16 minutes, turning eggplant over after 8 minutes. Combine cheese, oregano, pepper, and garlic in a bowl.
Arrange half of eggplant slices in an 8-inch square baking dish coated with cooking spray. Arrange half of tomato slices over eggplant slices. Top with half of zucchini slices; sprinkle with half of cheese mixture. Repeat procedure with remaining eggplant slices, tomato slices, zucchini slices, and cheese mixture.
Bake, covered, at 375° for 1 hour. Uncover and bake an additional 10 minutes or until vegetables are tender and cheese is golden brown.
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.
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).
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.
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.
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