This delicious baked spicy eggplant tomato gratin is an easy and flavorful dish that is sure to tantalize the taste buds. The eggplant and tomato are sliced thin and layered with a blend of mozzarella, spices and herbs. The gratin is baked until the vegetables are tender and the flavors have melded together. The finished dish is a comforting and savory side dish that pairs perfectly with grilled meats or seafood. The combination of the vegetables and spices is sure to please everyone at the table. Enjoy!
Ingredients
3 lbs eggplant, cut into 1/2 inch thick rounds
1 onion, diced
28 oz San Marzano Tomatoes, chopped with juices
1 1/2 cups fresh mozzarella pearls
1 cup grated parmesan
olive oil
3 cloves minced garlic
1 tbsp oregano
1 tsp crushed red pepper
salt and pepper
Method
Place two racks into the oven and preheat to 375 degrees.
Line 2 baking sheets with foil.
In a bowl, toss the eggplant with 4 tbsp of olive oil, salt and pepper to taste, and spread on the baking sheets.
Bake for 45 minutes, switching positions in the oven halfway through.
In a large saucepan heat 2 tbsp of olive oil and saute onion 8-10 minutes.
Add garlic, crushed red pepper, oregano, and tomatoes and simmer until thickened, 30-40 minutes.
In a lasagna pan, spread 1 cup of the tomato mixture and then 1/2 of the eggplant.
Top with 2 more cups of the tomato mixture, 1.2 of the mozzarella and parmesan and then the rest of the eggplant.
Top with remaining tomato mixture and mozzarella and bake for 30 minutes.
Remove from the oven and turn on the broiler.
Top with remaining parmesan and broil until golden brown, about 3-4 minutes.
Let cool slightly before serving.
