Eggplant Zucchini Gratin

You wont need to be a vegetarian to love this. Saute for 4 to 5 minutes.

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Arrange a long slice or two of zucchini in front of the eggplant then place two or three tomato slices in front of.

Eggplant zucchini gratin. Bake about 30 minutes until golden brown. Scrub the baby marrows and cut into pieces the same size as the eggplant. Putting together the Gratin 1.

It makes a tasty vegetarian main course or a delicious side dish. Make sure you cut eggplant into lengthwise slices that are about 1-inch wide 3-inch long and 38-inch thick. Add to a 9-inch square baking dish.

A gratin is a. Salt the zucchini and let it sit for around 15 minutes before wiping off the salt and moisture off otherwise the casserole can be too watery. Eggplant zucchini and tomato gratin is a layered vegetable casserole highlighting fresh summer vegetables.

Bring to a boil reduce the heat to low and simmer uncovered until tender about 45-60 minutes. Oil the baking dish and place eggplant in the bottom. Drain the chickpeas and place in a saucepan with water to cover by 2 inches.

Add to the bowl with the zucchini. Drain and set aside. Brush with melted Garlic Butter.

Take a bowl and put the vegetables into it. Return skillet to medium heat add remaining oil eggplant and zucchini. Season with Italian seasoning and Parmesan cheese.

Core the tomatoes and cut into slices. While eggplant is in the oven cut the zucchini lengthwise into oval slices. Zucchini and eggplant gratin recipe - Kidspot This zucchini and eggplant gratin is the perfect vegetarian side dish.

Add half of the eggplant and zucchini. Arrange the vegetables slices on top of the onion alternating between eggplant tomato and zucchini until your dish is full. Place one or two eggplant slices lengthwise against a narrow side of the dish.

Let sit for a couple. Preheat oven to 375 F. Quarter the zucchini then cut into 12-inch slices and place in a large mixing bowl each piece of zucchini should be roughly ½ to ¾ inches in size.

Layer eggplant zucchini and tomatoes in a baking dish alternating between the three. Next slice the eggplant into 14-inch rounds then stack the rounds and cut into roughly 34-inch pieces. Top with tomato sauce then the zucchini.

In a large skillet heat 1 tablespoon oil over medium heat. Peel and cut the eggplant. Rince the eggplant briefly and under cold water and dry it thoroughly.

Spread the custard on top then sprinkle with feta then Parmesan then bread crumbs. Sprinkle the tomatoes lightly with the ground pepper.

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