INGREDIENTS
- 1/4 cup extra virgin olive oil
- 2 tsp lemon zest
- 2 tsp dried thyme
- salt and black pepper to taste
- 2 cloves garlic, minced
- 3 baby eggplants, sliced in ¼ inch thick rounds
- 3 tomatoes, sliced in ¼ inch rounds
- 1/3 cup crumbled goat cheese
- 2 tbsp extra virgin olive oil
- 1/3 cup finely grated Parmigiano Reggiano cheese
- 1/3 cup Panko bread crumbs
METHOD
- Preheat oven to 400° F.
- Combine olive oil, lemon zest, salt, pepper and garlic.
- Toss eggplant in mix until coated.
- Place eggplant slices on baking sheet and roast for 10 minutes.
- Remove from oven and let cool slightly.
- Layer eggplant slices, alternating with tomato slices, adding a small amount of goat cheese in between each layer.
- Drizzle olive oil over top.
- Combine Panko and Parmesan cheese. Sprinkle over vegetables.
- Bake for 45 minutes to 1 hour, until gratin is tender and browned.
- Bon Appétit!
RECIPES
plantook