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 the peeled eggplant and squash lengthwise. Coat lightly in flour. Sear in olive oil with a few whole garlic cloves. Turn the eggplant and squash when they are light brown, and remove. Cool. Slice tomatoes thickly. Layer vegetables in an ovenproof casserole, lightly oil, and layer eggplant, squash, and tomato; repeat using up the remaining vegetables—optional parmesan can be added between layers. Place whole sautéed garlic on top of the layered vegetables, sprinkle with fresh, ground breadcrumbs, 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.
Note: For another perfect do-ahead meal or picnic addition, you can watch the OVEN-FRIED CHICKEN VIDEO recipe below.
