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Eggplant Zucchini Gratin

Place one or two eggplant slices lengthwise against a narrow side of the dish. In a large skillet heat 1 tablespoon oil over medium heat.


Zucchini Eggplant Tomato Gratin Recipe Simplyrecipes Com Recipe Tomato Gratin Recipe Recipes Gratin Recipe

Core the tomatoes and cut into slices.

Eggplant zucchini gratin. Oil the baking dish and place eggplant in the bottom. Add to the bowl with the zucchini. Spread the custard on top then sprinkle with feta then Parmesan then bread crumbs.

Scrub the baby marrows and cut into pieces the same size as the eggplant. Season with Italian seasoning and Parmesan cheese. Rince the eggplant briefly and under cold water and dry it thoroughly.

Top with tomato sauce then the zucchini. It makes a tasty vegetarian main course or a delicious side dish. While eggplant is in the oven cut the zucchini lengthwise into oval slices.

Drain the chickpeas and place in a saucepan with water to cover by 2 inches. Add half of the eggplant and zucchini. Saute for 4 to 5 minutes.

Next slice the eggplant into 14-inch rounds then stack the rounds and cut into roughly 34-inch pieces. A gratin is a. Quarter the zucchini then cut into 12-inch slices and place in a large mixing bowl each piece of zucchini should be roughly ½ to ¾ inches in size.

Putting together the Gratin 1. Make sure you cut eggplant into lengthwise slices that are about 1-inch wide 3-inch long and 38-inch thick. Return skillet to medium heat add remaining oil eggplant and zucchini.

You wont need to be a vegetarian to love this. Add to a 9-inch square baking dish. Let sit for a couple.

Salt the zucchini and let it sit for around 15 minutes before wiping off the salt and moisture off otherwise the casserole can be too watery. Take a bowl and put the vegetables into it. Preheat oven to 375 F.

Bring to a boil reduce the heat to low and simmer uncovered until tender about 45-60 minutes. Arrange a long slice or two of zucchini in front of the eggplant then place two or three tomato slices in front of. Peel and cut the eggplant.

Layer eggplant zucchini and tomatoes in a baking dish alternating between the three. Brush with melted Garlic Butter. Bake about 30 minutes until golden brown.

Zucchini and eggplant gratin recipe - Kidspot This zucchini and eggplant gratin is the perfect vegetarian side dish. Drain and set aside. Eggplant zucchini and tomato gratin is a layered vegetable casserole highlighting fresh summer vegetables.

Sprinkle the tomatoes lightly with the ground pepper. Arrange the vegetables slices on top of the onion alternating between eggplant tomato and zucchini until your dish is full.


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