// The bright flavors of late summer cloaked in the warmth of fall, makes this gratin perfect for the changing of the seasons. Enjoy as a main dish, a side, or put a poached egg on it and have it for breakfast.

Eggplant and Tomato Gratin

serves 6-8

2 pounds of Eggplant

Extra Virgin Olive Oil

2 Medium Onions, thinly sliced

3 cloves of garlic, chopped

1.25 pounds roma or an heirloom tomato, sliced

¼ cup Fresh chopped Basil

1 cup of crumbled Feta or Goat Cheese

⅓ cup of fresh breadcrumbs

⅓ cup of sliced, toasted almonds

Salt and Pepper throughout

Heat oven to 450 degrees.

Cut eggplant into ½ inches slices. To make the eggplant less bitter, peel off sections of the skin. Place on a large baking sheet, lined with parchment paper. Brush with olive oil and sprinkle with salt and pepper. Bake for 15-20 minutes until brown.

Heat a bit of olive oil in a pan over low to medium heat. Add onions to oil and caramelize. About 20 minutes. Add garlic and cook for 5 minutes.

Assemble gratin. Spread caramelized onions on the bottom of a 9x13 baking dish. Sprinkle on a bit of basil. Add a row of tomatoes with a layer of feta cheese and some more basil. Add a layer of eggplant with some more feta and basil. Continue until you have used all of the cheese. Sprinkle with salt and pepper and a drizzle with olive oil.