Eggplant Zucchini Gratin

Add to the bowl with the zucchini. Place one or two eggplant slices lengthwise against a narrow side of the dish.

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Arrange the vegetables slices on top of the onion alternating between eggplant tomato and zucchini until your dish is full.

Eggplant zucchini gratin. In a large skillet heat 1 tablespoon oil over medium heat. Add to a 9-inch square baking dish. Bake about 30 minutes until golden brown.

Brush with melted Garlic Butter. Season with Italian seasoning and Parmesan cheese. Bring to a boil reduce the heat to low and simmer uncovered until tender about 45-60 minutes.

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. Saute for 4 to 5 minutes. Add half of the eggplant and zucchini.

Core the tomatoes and cut into slices. Make sure you cut eggplant into lengthwise slices that are about 1-inch wide 3-inch long and 38-inch thick. Peel and cut the eggplant.

Putting together the Gratin 1. Eggplant zucchini and tomato gratin is a layered vegetable casserole highlighting fresh summer vegetables. 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.

Drain and set aside. Arrange a long slice or two of zucchini in front of the eggplant then place two or three tomato slices in front of. Return skillet to medium heat add remaining oil eggplant and zucchini.

A gratin is a. Take a bowl and put the vegetables into it. Next slice the eggplant into 14-inch rounds then stack the rounds and cut into roughly 34-inch pieces.

Spread the custard on top then sprinkle with feta then Parmesan then bread crumbs. Let sit for a couple. Layer eggplant zucchini and tomatoes in a baking dish alternating between the three.

Zucchini and eggplant gratin recipe - Kidspot This zucchini and eggplant gratin is the perfect vegetarian side dish. Sprinkle the tomatoes lightly with the ground pepper. Top with tomato sauce then the zucchini.

While eggplant is in the oven cut the zucchini lengthwise into oval slices. Drain the chickpeas and place in a saucepan with water to cover by 2 inches. Preheat oven to 375 F.

Scrub the baby marrows and cut into pieces the same size as the eggplant. Rince the eggplant briefly and under cold water and dry it thoroughly. Oil the baking dish and place eggplant in the bottom.

It makes a tasty vegetarian main course or a delicious side dish. You wont need to be a vegetarian to love this.

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