Vegetable Gratin

Name: Vegetable Gratin
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 8
Cuisine: Global
Ingredients: 3 slices Japanese eggplants, peeled in alternating 1-inch strips, leaving some of the skin on, sliced diagonally into 1/4-inch thick slices; 1 Tbsp minced garlic; 237 milliliters grated mozzarella; 8 servings Olive oil; 1 large onion, small diced; 59 milliliters grated Parmesan; 8 servings Salt and freshly ground black pepper; 2 teaspoons sugar; 1 Tbsp minced thyme leaves; 355 milliliters peeled, seeded, chopped tomatoes; 3 smalls zucchini, ends trimmed, and sliced into 1/4-inch thick rounds

Vegetable Gratin might be just the side dish you are searching for. This recipe serves 8. One serving contains 211 calories, 6g of protein, and 18g of fat. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes about 1 hour and 45 minutes. Head to the store and pick up sugar, parmesan, olive oil, and a few other things to make it today.

Instructions

In a large saute pan set over medium heat, add enough olive oil to lightly coat the bottom of the pan. When the oil is hot, add the onions and saute until translucent, but not browned, about 5 minutes.

Ingredients you will need

Olive Oil

Onion

Cooking Oil

Equipment you will use

Frying Pan

Add the garlic and cook for 1 minute, stirring.

Ingredients you will need

Garlic

Add the tomatoes and cook until they start to give off their liquid, about 5 minutes.

Ingredients you will need

Tomato

Add the thyme and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Thyme

Add the sugar and cook until there is almost no liquid left, about 10 to 15 minutes, stirring frequently.

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Sugar

Remove from the heat.

Preheat the oven to 450 degrees F.

Equipment you will use

Oven

Lay the eggplant and zucchini out on a flat surface and season with salt and pepper.

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Salt And Pepper

Eggplant

Zucchini

Drizzle with olive oil.

Ingredients you will need

Olive Oil

In another large saute pan set over medium high heat, add enough olive oil to coat the bottom of the pan. When the oil just starts to smoke, add the eggplant in 1 layer and cook just until golden brown on both sides, about 2 to 3 minutes per side. You might need to do this in batches.

Ingredients you will need

Olive Oil

Eggplant

Cooking Oil

Equipment you will use

Frying Pan

Remove to a paper towel lined plate. Blot the top with additional paper towels.

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Paper Towels

In the same pan, add more olive oil to coat the bottom of the pan. When the oil just starts to smoke, add the zucchini in 1 layer and saute until just browned on each side, about 1 minute per side.

Ingredients you will need

Olive Oil

Zucchini

Cooking Oil

Equipment you will use

Frying Pan

Remove to a paper towel lined plate.

Equipment you will use

Paper Towels

In a shallow roasting pan or baking dish, spread half of the tomato sauce evenly over the bottom. Begin layering the eggplant and zucchini along the outside of the baking dish so they are overlapping slightly. Continue until the pan is full and the eggplant and zucchini is used. Cover the top with the remaining tomato sauce, spreading evenly.

Ingredients you will need

Tomato Sauce