Here’s a great eggplant dish to compliment your springtime lamb and it’s easy to make
3 small eggplants, sliced in 1/4 inch rounds
4 medium tomatoes, sliced in 1/4 inch rounds
1 tsp lemon zest
1 tsp fresh thyme leaves, finely chopped
1 garlic clove, minced
1/4 cup plus 2 tbsp olive oil, divided
kosher salt and freshly ground black pepper
4 oz soft goat cheese, crumbled
1/3 cup panko bread crumbs
- Preheat oven to 400. In a large bowl, gently toss eggplant rounds, tomatoes, lemon zest, thyme, garlic, and 1/4 cup olive oil. Season with salt and pepper.
- In a 9 inch gratin dish, arrange vegetables in shingled layers while tucking crumbled goat cheese underneath each round. Drizzle with 2 tbsp oil and sprinkle panko on top. Season with salt and pepper.
- Bake gratin until tender and golden brown, 50 minutes to 1 hour. Serve hot directly out of the baking dish.
Makes 4 to 5 servings