Crisp Tomato, Zucchini and Eggplant Bread Gratin

Name: Crisp Tomato, Zucchini and Eggplant Bread Gratin
Prep time: 1 h 50 min
Cook time: 1 h 50 min
Total time: 1 h 50 min
Yield: 6
Cuisine: Global
Ingredients: 118 milliliters torn basil leaves; 1 mediums eggplant, sliced crosswise 1/4 inch thick; 4 garlic cloves, minced or mashed; 6 servings Kosher salt; 6 Tbsps extra-virgin olive oil; 6 servings Freshly ground pepper; 397 grams rustic white bread, crusts removed and bread sliced 1/2 inch thick; 1 teaspoon thyme leaves; 3 mediums tomatoes, sliced 1/2 inch thick; 1 medium zucchini or yellow squash, sliced 1/4 inch thick

Crisp Tomato, Zucchini and Eggplant Bread Gratin is a vegan side dish. One serving contains 523 calories, 7g of protein, and 38g of fat. This recipe serves 6. Head to the store and pick up kosher salt, eggplant, garlic cloves, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 1 hour and 50 minutes.

Instructions

Preheat the oven to 40

Equipment you will use

Oven

In a colander, toss the eggplant and zucchini with 1 teaspoon of kosher salt and let stand for 20 minutes.

Ingredients you will need

Kosher Salt

Eggplant

Zucchini

Equipment you will use

Colander

Drain well and gently squeeze out any excess liquid.

Meanwhile, in a small bowl, stir the olive oil with the garlic. Coat a 9-by-13-inch baking dish with 1 1/2 teaspoons of the garlic-infused oil. Tear the bread into 2-inch pieces and line the bottom of the baking dish with bread, fitting the pieces tightly together.

Ingredients you will need

Garlic Oil