Eggplant and Tomatoes au Gratin
- 1 slender eggplant about 3 inches in diameter, about 1 pound
- 4 plum tomatoes, about 1/2 pound, cored
- Salt to taste if desired
- Freshly ground pepper to taste
- 3 tablespoons olive oil
- 2 tablespoons finely chopped parsley
- 2 teaspoons minced garlic
- 1/4 cup finely chopped onion
- 1/4 cup freshly grated Parmesan cheese
- Preheat broiler to high.
- Trim off and discard ends of eggplant.
- Cut eggplant into 16 slices of equal thickness.
- Set aside.
- Cut each tomato lengthwise into 1/4-inch slices.
- There should be 16 slices.
- Sprinkle with salt and pepper.
- Arrange eggplant slices in one layer on a baking sheet.
- Brush top of each slice with 1 tablespoon of oil.
- Sprinkle with salt and pepper.
- Place eggplant slices under broiler about 4 inches from source of heat.
- Let broil about 3 minutes and turn slices.
- Broil about 3 minutes more.
- Take care that eggplant does not burn.
- Arrange eggplant and tomato slices in baking dish, slightly overlapping.
- Blend parsley, garlic and onion and sprinkle mixture over eggplant and tomatoes.
- Dribble remaining 2 tablespoons oil over top and sprinkle evenly with cheese.
- Place dish under broiler about 6 to 7 inches from source of heat and broil about 3 minutes.
- Adjust oven temperature to 450 degrees.
- Put vegetables in oven and bake 3 minutes.
- Serve.
diameter, tomatoes, salt, freshly ground pepper, olive oil, parsley, garlic, onion, freshly grated parmesan cheese
Taken from cooking.nytimes.com/recipes/11803 (may not work)