Tomato and Aubergine Gratin

TOTAL TIME: 1 hr 40 min
Prep: 40 min
Inactive Prep: --
Cook: 1 hr
 
YIELD: 8 servings
LEVEL: Easy

ingredients

  • 1/2 cup/125 ml olive oil
  • 2 large onions, sliced
  • 3 cloves garlic, chopped
  • 1 bay leaf
  • 1 pepperoncino, smashed, optional
  • 4 pounds/1.8 kg tomatoes, roughly chopped
  • Kosher salt and freshly ground black pepper
  • A handful of fresh herb leaves, such as basil, parsley and rosemary
  • 2 pounds/1 kg eggplant, sliced about 1/2 inch/1 cm thick
  • 1 cup/80 g homemade breadcrumbs, toasted
  • Pinch chili powder, more to taste
  • 3 tablespoons freshly grated Parmesan
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Directions

Heat the oven to 450 degrees F/230 degrees C.

Heat 2 tablespoons of the olive oil in a saute pan and cook the onions until soft, about 5 minutes. Add the garlic, bay leaf, and pepperoncino, and cook 1 minute. Then add the tomatoes and cook to a thick, chunky sauce, about 30 minutes. Remove the bay leaf, season with salt and pepper and stir in the fresh herbs.

While the sauce cooks, brush the eggplant slices on both sides with olive oil and lay in a single layer on a baking sheet (you'll need to work in batches). Bake until golden and soft, about 15 minutes; turn and bake the other side, about 10 minutes. Remove and set aside.

Turn the oven down to 375 degrees F/190 degrees C. Mix together the breadcrumbs with the chili powder.

In a large gratin dish, starting with just the thinnest smear of tomato sauce over the bottom, layer in the eggplant, then sauce, then breadcrumbs. Repeat until the dish is full. Scatter the Parmesan over top. Bake until the gratin is heated through, and the top golden, about 30 minutes. Serve.

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5

Newest Ratings and Reviews

Read all 3 reviews

  • on August 15, 2014

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    A very easy recipe and quite tasty. I added anchovy fillets (about 6 or 7, with their oil) to the oil before the onions as well as some Herbs de Provence with the onions. I used top quality parmesan cheese and it turned out superb. A great "vegetarian" (I don't count anchovies as a meat) dish. On another note, I used two different types of eggplant- the plain, deep purple variety and a couple of smaller Spanish eggplants (they are sort of pale purple and white). The usual deep purple variety had a much better texture and flavor. All-in-all a wonderful dish that will definitely be repeated, even when we carnivores are at the table.

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  • on August 22, 2012

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    This recipe was not difficult to prepare and it had an excellent taste. The wife and I devoured it and 3 of the kids gave it at least a thumbs up. Child #4 hates just about everything so ignore his critique. Depending on the size of your baking dish, I would recommend using a bit more cheese.

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  • on May 18, 2012

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    I have to eat less meat because of healt condition and this is very taste recipie. I love it, thaks a lot to Laura

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