GRILLED EGGPLANT AND TOMATO GRATIN
Steps:
- 1. Place sliced tomatoes on paper toweling; sprinkle with salt. Place paper toweling on top. Let stand 30 minutes. Pat top of tomatoes to remove as much liquid as possible. 2. Prepare outdoor grill with medium-hot coals, or heat gas grill to medium-hot, or heat oven broiler. 3. Coat eggplant on both sides with nonstick cooking spray. 4. Grill eggplant slices 6 inches from coals, or broil on baking sheet coated with cooking spray, 6 inches from heat, 5 minutes on each side or until tender. 5. Heat oven to 350 degrees F. 6. Coat large, shallow oval baking dish (about 15 x 10 inches) with nonstick cooking spray. Arrange eggplant and tomato slices, alternating, around and slightly up sides of baking dish. Avoid overlapping too much; try to keep in single layer. Place a few down center of dish. Sprinkle with oregano, basil and garlic. Pour heavy cream over top; sprinkle with cheese. Cover with foil. 7. Bake in 350 degrees F oven 45 minutes, until bubbly. Remove foil. Bake 10 minutes, until cheese is golden. Cool 10 minutes. Serve warm or at room temperature.
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Rana Zohaib
[email protected]I was disappointed with this dish. The eggplant was tough and the tomatoes were bland. The gratin was also too heavy. I would not recommend this dish.
Alexpahtan Alexpahtan001
[email protected]This dish was easy to make and very flavorful. The eggplant was cooked perfectly and the tomatoes added a nice sweetness. The gratin was a bit too rich for my taste, but overall this was a good dish.
Jordyn Jones
[email protected]I made this dish last night and it was a big hit! The eggplant was so tender and the tomatoes were sweet and juicy. The gratin was the perfect finishing touch. I will definitely be making this again.
Durjoy Kumar
[email protected]This was a delicious and easy-to-make dish! I used fresh tomatoes from my garden and the eggplant was cooked to perfection. The gratin was creamy and flavorful, and the whole dish was a hit with my family. I will definitely be making this again!