This eggplant and zucchini gratin recipe is a true Julia Child classic.
It's really like a vegetable casserole and when I hear
the word casserole it makes me Happy.
It's a great side dish or can be served as the main meal.
Slice two medium eggplants into about 1/2 inch slices.
Smear a baking sheet with generously with 1/3 olive oil. Place your
eggplant on the baking sheet and sprinkle
herb de Provence and salt & pepper.
Bake in 400 degree oven for 15 minutes.
Slice 2 medium zucchini into 1/4 thick slices and salt & pepper them.
Slice 3 or 4 ripe tomatoes and salt & peper them.
Mix 1/2 cup fresh bread crumbs
1/3 cup or so freshly grated Parmesan cheese
in a bowl with teaspoon of herb de Provence. Add a table spoon of olive oil.
And set aside or the toping of our Gratin.
Drizzle your casserole dish with olive oil and arrange
your vegetables in alternating position is the dish.
The color is so amazing!
Sprinkle you bread-crumb topping on the vegetables.
Off the oven for about 40 minutes.
Here have a little bite before anyone else.
You will love it. A tasty dish.
Enjoy
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