Wednesday, August 7, 2013

Delicious Eggplant Gratin

I picked another eggplant from the garden yesterday, a few more tomatoes, and some fresh basil. This is an eggplant gratin recipe.  We loved it!  

Eggplant Gratin 

2 Tbs. pine nuts, toasted
2 cloves garlic chopped
1/2 C grated Parmesan cheese
1 C chopped fresh basil
1 tsp. lemon juice
1 large eggplant, sliced lengthwise into 1/4" slices, salted and drained, and patted dry
olive oil
6 plum tomatoes (I used tomatoes from the garden)
2 balls fresh mozzarella, thinly sliced  (I used shredded)

To make pesto, puree in a blender pine nuts, garlic, Parmesan, basil, lemon juice and a bit of olive oil.  Season with salt and pepper.

Heat ~2 Tbs. olive oil in a large sauté pan over medium heat.  Brown eggplant slices on both sides, 3 to 4 minutes per side, and drain.

Grease a 2-quart baking dish with olive oil.  Arrange half the eggplant in the bottom, top with half of the tomato slices, then spread with half of the pesto and mozzarella slices.  Repeat

Bake 400 degrees 30 to 35 minutes.

SO good!

Bon Appetit!  


*Sheila* said...

This looks delicious Donna.
I've never been keen on eggplant, but I might try this recipe.

Great that it comes from your own garden!

Happy@Home said...

Oh boy, that looks delicious. I'm not growing eggplant, but I am going to pick some up just to try this recipe.
Thanks for sharing.

Donna said...

Going to the STORE NOW!Hahaaaa
See what you started???

Penny @ The Comforts of Home/From Harvest To Table said...

Oh my goodness! That looks so wonderful! Thank you for sharing the recipe.

Myra said...

Can't wait to try the recipe. Love eggplant and it looks delicious! Thanks for sharing.

Pondside said...

That looks delicious. I LOVE eggplant and will have to try this.

Deb said...

love eggplant & this gratin sounds & looks delish ♥ hope you are having a wonderful weekend.