Parmesan Eggplant Gratin

Prep Time: 15 mins.

Cook Time: 1h 0 mins.

Serves: 4-6

3 medium eggplants (approx. 900g)

4 (660g) large ripe tomatoes, sliced into 1cm thick slices

2 cloves garlic, crushed

4 tbsp olive oil

⅓ cup Perfect Italiano Traditional Parmesan

1 cup day old bread, coarsely chopped

1 tsp lemon zest

2 tsp chopped fresh thyme

Preheat oven 200°C/180°C (fan forced) and line 2 baking trays with baking paper.

Combine garlic, oil and Parmesan and mix well. Brush half the mixture over eggplant. Reserving remaining Parmesan and oil mixture. Bake 20-25 minutes, turning over halfway. Eggplant should be cooked buy still hold together. Set aside to cool slightly.

Lightly grease a 6-cup capacity baking dish with cooking spray. Alternate eggplant and tomato slices upright and tightly packed in into baking dish.

Add bread, lemon zest and thyme to remaining Parmesan oil mixture and mix well. Spoon over the top of eggplant and tomato. Bake 35-40 minutes. Serve warm as a side or as part of a vegetarian meal.

Use any leftover bread on hand, alternatively, use ½ cup dry breadcrumbs or panko crumbs.
Substitute thyme for basil or 1 teaspoon chopped rosemary or oregano.
Use firm ripe gourmet tomatoes. For best results buy similar sized tomato and eggplant.
Store gratin in a sealed container in the refrigerator for 2-3 days. Re-heat on low and covered in foil.