A gratin of eggplant, zucchini, and tomato.
1.5 lbs of tomato
1.5 lbs of zucchini
1.5 lbs of eggplant
3 onions
0.35 lbs of grated cheese
0.17 lbs of breadcrumbs
1 cup of olive oil
A gratin of eggplant, zucchini, and tomato.
1.5 lbs of tomato
1.5 lbs of zucchini
1.5 lbs of eggplant
3 onions
0.35 lbs of grated cheese
0.17 lbs of breadcrumbs
1 cup of olive oil
Remove the ends of the zucchini and cut it into slices
Peel the eggplants and cut them into slices
Place these legumes in a large pot with plenty of boiling water, seasoned with salt
Let it cook for 5 minutes
Drain over a colander
Wash the tomatoes, remove the ends and cut them into thick slices
Chop the onions and sauté them slowly in 3 tablespoons of olive oil
Place the onion at the bottom of a baking dish
Cover with alternating layers of eggplant, tomatoes, and zucchini
Top each layer with grated cheese and add a thread of olive oil
The last layer should be tomato
Sprinkle with breadcrumbs
Bake in a moderate oven for about 35 minutes or so
This dish can accompany both roasted and grilled meats
Serves 6 people.
