Tomato-Eggplant Bread Gratin

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Servings: 3-4



  1. Begin by pre-heating your oven to 400 degrees F.
  2. Sprinkle each eggplant slice with some salt. Set up a colander over a bowl, and place the slices in the colander to drain for 20 minutes. After 20 mins, pat the slices dry with paper towels. (It’s important to remove as much liquid as possible if you want the slices to be crispy.)
  3. Combine the minced garlic with the olive oil. Coat a medium-sized baking dish (casserole would be ideal) with 1 tbs of the oil.
  4. Line the bottom of the dish with the baguette slices. If you don’t have a baguette, just tear sliced bread into 2-inch pieces.
  5. Drizzle the bread with 2 tbs of the garlic oil and season with salt and pepper. Sprinkle the bread with most of the basil; leave a little aside to add to the top of the gratin later.
  6. In a medium bowl, toss the eggplant with 2 tbs of the garlic oil and season with salt and pepper.
  7. Arrange the eggplant and tomatoes over the bread. Sprinkle the tomatoes with salt and pepper, as well. Drizzle with the remaining garlic oil. Sprinkle on the chopped basil.
  8. Bake at 400 degrees F for about 30 minutes (initially).
  9. Remove from the oven and sprinkle with bread crumbs and Asiago cheese. Bake for an additional 10 minutes to crisp the bread crumbs and melt the cheese.
  10. Enjoy! :)


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