how to make Eggplant and Tomato Gratin

The key to this dish is keeping everything on one layer in a shallow dish so everything gets a nice layer of the cream and cheese. Impressive looking and yummy side dish or appetizer, but I actually eat this as a main course with a side of something else!

ingredients

 

1. 1 medium eggplant
2. 2 tomatos
3. 1 tbsp dried herbs (oregano, basil, etc)
4. 1 clove garlic, finely chopped
5. 1/2 cup milk (or heavy cream if you prefer)
6. 3/4 cup shredded fontina cheese (mozzarella or any other nice white cheese works too)
7. salt and pepper

methods 

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Heat oven to 350°F. Spray a shallow oven-safe dish with nonstick cooking spray.

Slice eggplant into 1/4 inch to 1/2 inch slices. Slice the tomato into somewhat thin slices. Arrange in the dish so that nothing is overlapping.

Sprinkle with the herbs and garlic. Pour the milk or cream on top of everything. Then top with the shredded cheese. Salt and pepper to taste.

Cover with foil and bake for 45 minutes until bubbly. Remove foil and bake another 10 minutes until cheese has slightly browned. Let cool slightly before enjoying!

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