Mediterranean gratin

Name: Mediterranean gratin
Yield: 4.0
Ingredients: 1.5 pound Eggplant Sliced Inch Thick; 0.5 cup Light Olive Oil; 1.5 pound Zucchini Sliced Into Rounds Inch Thick; 3.0 Medium Onions Peeled And Coarsely Minced; 1.5 pound Fennel Bulb Sliced Inch Thick; 0.5 cup Fine Fresh Bread Crumbs; 1.0 cup Grated Parmigiano Reggiano; 4.0 tablespoon Fresh Basil Leaves Coarsely Chopped; 4.0 tablespoon Italian Flat Leaf Parsley Finely Chopped; 1.0 tablespoon Fresh Thyme Leaves Coarsely Chopped; 4.0 tablespoon Scallions Green Parts Only Or Chives Finely Chopped; 1.5 pound Large Ripe Tomatoes Sliced Inch Thick

Mediterranean gratin — a community recipe on Potlikkr.

🍽 Serves 4.0

🍽️

Ingredients

1.5 lb Eggplant Sliced Inch Thick
0.5 cup Light Olive Oil
1.5 lb Zucchini Sliced Into Rounds Inch Thick
3.0 Medium Onions Peeled And Coarsely Minced

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Method (preview)

1
Preheat oven to 450 degrees. Place eggplant slices on thick sheet
2
pan. Brush both sides of eggplant with thin coat of olive oil. Bake

10-15 minutes, or until golden brown. Remove from oven and cool.

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