RECIPE: Eggplant Gratin

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

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METHOD

1. Preheat oven to 400° F.
2. Combine olive oil, lemon zest, salt, pepper and garlic.
3. Toss eggplant in mix until coated.
4. Place eggplant slices on baking sheet and roast for 10 minutes.
5. Remove from oven and let cool slightly.
6. Layer eggplant slices, alternating with tomato slices, adding a small amount of goat cheese in between each layer.
7. Drizzle olive oil over top.
8. Combine Panko and Parmesan cheese. Sprinkle over vegetables.
9. Bake for 45 minutes to 1 hour, until gratin is tender and browned.
10. Bon Appétit!

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