Eggplant and Zucchini Gratin
Easy to make and full of flavor, veggie gratin made with slices of zucchini, eggplant, tomatoes, garlic, and seasoning.
Servings: 6
Ingredients
- 2 Medium Eggplants sliced into 1/4" slices
- 2 Medium Zucchini sliced into 1/4" slices
- 1 pound Vine Ripe Tomatoes sliced into 1/4" slices
- 1 tablespoon Italian seasoning
- 1 tablespoon Garlic powder
- 1/3 Cup Freshly grated Parmesan cheese or more
- 2 tablespoons Olive Oil
- Sea salt and fresh ground black pepper
Instructions
- Preheat the oven to 375 F and spray a baking dish with cooking spray.
- In a large bowl, add 2 Medium Eggplants, 1 pound Vine Ripe Tomatoes, and 2 Medium Zucchini slices. Sprinkle with 1 tablespoon Italian seasoning, 1 tablespoon Garlic powder, 1/3 Cup Freshly grated Parmesan cheese, and then season with Sea salt and fresh ground black pepper to taste.
- Drizzle with 2 tablespoons Olive Oil and toss to coat all slices evenly.
- Arrange sliced veggies alternatively into the prepared baking dish, making a spiral stack starting from the edge all the way through the middle
- Place the dish on a rack in the center of the oven and bake for 40 minutes until the vegetables are soft and the top is golden brown. Enjoy!
Notes
- Keep your slices about ¼ inch thick so everything cooks evenly
- You do not need to peel the eggplant or zucchini
- Wash the tomatoes, zucchini, and eggplant really well
- Use any oil of your choice
- add more parmesan cheese if you like
Nutrition
Calories: 134kcal | Carbohydrates: 16g | Protein: 5g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 5mg | Sodium: 110mg | Potassium: 736mg | Fiber: 7g | Sugar: 9g | Vitamin A: 858IU | Vitamin C: 25mg | Calcium: 95mg | Iron: 1mg