Print

Vegetable Gratin with Eggplant and Tomatoes

Delicious Vegetable Gratin with Eggplant and Tomatoes finished dish
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Vegetable Gratin with Eggplant and Tomatoes is a delicious and hearty dish that combines layers of fresh vegetables with a blend of cheeses, creating a delightful mix of flavors and textures. Perfect as a side dish or a standalone meal, it is sure to please everyone at the table.

Ingredients

Scale
  • 2 large eggplants, sliced into 1/4-inch rounds
  • 4 large tomatoes, sliced into 1/4-inch rounds
  • 2 medium zucchinis, sliced into 1/4-inch rounds
  • 2 medium yellow squash, sliced into 1/4-inch rounds
  • 1 large onion, thinly sliced
  • 4 cloves garlic, minced
  • 1 cup grated Parmesan cheese
  • 2 cups shredded mozzarella cheese
  • 1 cup shredded Gruyère cheese
  • 1/4 cup olive oil
  • 1/4 cup breadcrumbs
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp dried basil
  • Salt and pepper to taste
  • Fresh basil leaves for garnish

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Slice the eggplants, tomatoes, zucchinis, and yellow squash into 1/4-inch rounds. Thinly slice the onion and mince the garlic.
  3. Lay the eggplant slices on a paper towel-lined baking sheet, sprinkle with salt, and let sit for 20-30 minutes. Pat dry with paper towels.
  4. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add onions and garlic, cooking until soft and translucent, about 5 minutes.
  5. Drizzle olive oil in a 9×13-inch baking dish. Spread sautéed onions and garlic evenly, then layer eggplant, tomato, zucchini, and yellow squash slices. Repeat layers until all vegetables are used.
  6. Drizzle remaining olive oil over the layered vegetables. Sprinkle oregano, thyme, basil, salt, and pepper. Top with Parmesan, mozzarella, and Gruyère cheeses.
  7. Evenly sprinkle breadcrumbs over the cheese layer.
  8. Cover with aluminum foil and bake for 30 minutes. Remove foil and bake for an additional 20-25 minutes until cheese is golden brown and bubbly.
  9. Allow to cool for a few minutes before serving. Garnish with fresh basil leaves.

Nutrition

Find it online: https://munchtwist.com/delicious-vegetable-gratin-with-eggplant-and-tomatoes/