// 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
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.
Combine breadcrumbs with almonds and sprinkle over the gratin. Drizzle top with a bit more olive oil. Bake for an hour.