You can make magic with a simple eggplant, squash, and tomato. Layers of flavor come together to create this meatless wonder. And the gratin only tastes better the next day.
Eggplant Squash Gratin
Makes 4 - 6 servings
chefgeorgehirsch.com | George Hirsch Lifestyle
Slice lengthwise the peeled eggplant and squash. Coat lightly in flour. Sear in olive oil with a few whole garlic cloves. Turn eggplant and squash when light brown, and remove. Cool. Slice tomatoes thick. Layer vegetables in an ovenproof casserole, lightly oil, and layer eggplant, squash, and tomato; repeat using up vegetables—optional parmesan between layers. Place whole sauté garlic on top of layered vegetables, sprinkle with fresh ground bread crumbs, parmesan cheese, basil sprigs, and chopped parsley, and drizzle with olive oil on top.
Bake at 375 degrees for 15-20 minutes. Serve warm or cold.
For a perfect do-ahead meal or picnic addition, watch the OVEN-FRIED CHICKEN VIDEO recipe below.
