Eggplant Gratin

Here’s a great eggplant dish to compliment your springtime lamb and it’s easy to make

Eggplant Gratin

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

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