Eggplant Parmesan Gratin

Prep: 15 minutes

Cook: 1 hour

Serves: 4-6

Difficulty:

Cuisine:

Saved:

Mediterranean

Recipe by: Perfect Italiano

This Eggplant Parmesan Gratin is a rich and hearty dish layered with indulgent flavours, and is irresistibly creamy and packed with bold Italian flavours. Perfectly comforting and satisfying, this dish is a centrepiece for any table.

Credit: Whisk Media Group

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Eggplant Parmesan Gratin

Ingredients:

3 medium eggplants (approx. 900g)

4 (660g) large ripe tomatoes, sliced into 1cm thick slices

2 cloves garlic, crushed

4 tbsp olive oil

⅓ cup Perfect Italiano Traditional Parmesan

1 cup day old bread, coarsely chopped

1 tsp lemon zest

2 tsp chopped fresh thyme

Method:

Preheat oven 200°C/180°C (fan forced) and line 2 baking trays with baking paper.
Slice eggplants into 1 cm thick round slices. Arrange onto a baking tray.
Combine garlic, oil and Parmesan and mix well. Brush half the mixture over the eggplant. Reserving remaining Parmesan and oil mixture. Bake 20-25 minutes, turning over halfway. Eggplant should be cooked buy still hold together. Set aside to cool slightly.
Lightly grease a 6-cup capacity baking dish with cooking spray. Alternate eggplant and tomato slices upright and tightly packed into the baking dish.
Add bread, lemon zest and thyme to the remaining Parmesan oil mixture and mix well. Spoon over the top of eggplant and tomato. Bake 35-40 minutes. Serve warm as a side or as part of a vegetarian meal.

Tips & Hints:

Use any leftover bread on hand, alternatively, use ½ cup dry breadcrumbs or panko crumbs.
Substitute thyme for basil, or 1 tsp chopped rosemary or oregano.
Use firm ripe gourmet tomatoes. For best results buy similar sized tomato and eggplant.
Store gratin in a sealed container in the refrigerator for 2-3 days. Re-heat on low and covered in foil.