Eggplant and Roast Tomatoes Gratin
- Total Time
- 1½ hours
- Rating
- Comments
- Read comments
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Ingredients
- ½cup grated pecorino
- 1cup panko (Japanese bread crumbs)
- ½teaspoon salt
- ¼teaspoon freshly ground black pepper
- 3tablespoons extra virgin olive oil
- 2teaspoons minced parsley
- 1cup red grape or tear-drop tomatoes
- 1cup yellow grape or tear-drop tomatoes
- 14basil leaves, roughly chopped
- ¼teaspoon red pepper flakes
- 1teaspoon salt
- ½teaspoon freshly ground black pepper
- 1¼cups tomato puree
- 5large garlic cloves, peeled and thinly sliced
- 2 to 2¼pounds eggplants, peeled and cut into 1-inch cubes
- ⅓cup extra virgin olive, plus more for drizzling
- 1cup fresh whole milk buffalo mozzarella or other mozzarella cheese, grated or finely chopped
For the Bread Crumbs
For the Eggplant and Tomatoes
Nutritional analysis per serving (4 servings)
361 calories; 20 grams fat; 6 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 37 grams carbohydrates; 11 grams dietary fiber; 14 grams sugars; 14 grams protein; 1088 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
For the bread crumbs: In a medium bowl, combine pecorino, panko, salt, pepper, olive oil, and parsley. Mix well until crumbs are evenly coated with oil. Set aside.
- Step 2
For the eggplant and tomatoes: Preheat oven to 375 degrees. In a large bowl, combine red tomatoes, yellow tomatoes, basil, red pepper flakes, salt, black pepper, tomato puree, garlic, eggplant and ⅓ cup olive oil. Add half of the bread crumb mixture. With your hands or two spoons, gently mix the vegetables and bread crumb mixture until thoroughly combined.
- Step 3
Pour into a 9 x 13 baking dish and top with remaining bread crumb mixture. Sprinkle the mozzarella over the top. Bake, uncovered, until eggplant is tender and top is lightly browned, 45 to 60 minutes; if after 30 minutes the top is browning too rapidly, cover the dish with foil for the remaining cooking time. Remove from oven, and let rest for 10 minutes before serving. Drizzle olive oil to taste over each serving, if desired.
Private Notes
Comments
This gratin turned out beautifully. I used bigger tomatoes, cut into 1/2" chunks. And I didn't peel the eggplant pieces--we like to get the fiber. This is a keeper.
If my store doesn't carry tomato puree (haven't noticed it), should I mix tomato paste and tomato sauce? If so, in equal amounts? This sounds delicious, BTW.
FYI - Unless you look for vegetarian pecorino it usually is not vegetarian. It is usually made with animal rennet as is most hard cheeses. The tag listed this recipe as vegetarian so just wanted to clarify. Thanks!
Easy and delicious recipe -- great for adding different ingredients and cleaning out the fridge. I sauteed the garlic (more than suggested) with some Italian sausage, chili flakes, fennel seed, and tomato sauce before adding to a mixture of cubed eggplant, cherry tomatoes, and cubed yellow zucchini. Made for a hearty and delicious dinner. Love the crunchy panko topping.
This was definitely easy to cook (chop, mix, bake), and tasted great. I might add more tomato puree next time, as I found it just a little on the dry side. But I'd definitely serve again!
This is so easy and good. Someone suggested using canned tomatoes and their emulsion blender to make the tomato puree, which I did and it worked out great. I had an extra portobello mushroom in the fridge, so I cut that up and added it the tomato/eggplant mixture and it was fantastic. I highly recommend this recipe.