I am always looking for great vegetable main courses to cook for my daughter, her husband, and my grandson. I was talking to a lovely coworker of mine, Cheryl, who loves to cook, and she gave me this recipe that she makes for her family. I tried it today, and brought it over to my daughter’s house, and everybody loved it. My 2 year old grandson Noah said, “Mommy, I do like tomatoes!” when he tasted the dish. My daughter really liked it too- I think she ate at least half of the entire gratin. The dish tastes delicious, yet it’s pretty healthy, which works out perfectly.
- 1 largish eggplant
- 10 oz. white or baby bella mushrooms (I used white), washed and sliced 1/4 in.
- 1 large or 2 small zucchini, sliced 1/4 in.
- 5 plum tomatoes, sliced in 1/4 in.
- Italian seasoned bread crumbs
- 2 garlic cloves, chopped
- kosher salt, black pepper, dried oregano, olive oil
- about 8 oz. grated mozzarella cheese, whole milk or part skim
- about 1/3 cup coarsely grated romano or parmesan cheese
- about 1 cup of marinara sauce- good jarred is fine
On a half sheet pan, drizzle a little olive oil to grease. Place eggplant slices and zucchini slices in one layer. Sprinkle lightly with salt and pepper. Sprinkle lightly with bread crumbs. Drizzle with olive oil. Place in oven for about 15 min. Put under the broiler at the end to brown a little more. If you have a second sheet pan, you can do the other veggies at the same time. Drizzle a little oil on bottom of pan. Place mushrooms in one layer on half of the pan. Sprinkle with the chopped garlic, a light sprinkling of salt, pepper, the bread crumbs, and then drizzle with olive oil. On the other half of the sheet pan, put the slices of tomatoes in one layer. Sprinkle them with salt, pepper, and drizzle with olive oil lightly. I found that even after these cooked for about 10 min, they weren’t brown enough, so I turned the heat to 450 to get the mushroom browning and the tomatoes roasting the way I like- probably for 10 or so more minutes.
In a 9 by 13 or oval baking dish, pour about 1/4 cup of marinara sauce on the bottom of the dish to coat. Place the eggplant and zucchini slices on bottom, then put the roasted tomatoes, and then the mushrooms evenly on top of the eggplant and zucchini, sprinkle with about 1/2 teaspoon of oregano, then sprinkle about half of the mozzarella over all, then the romano cheese, then spoon about 3/4 cup more of marinara sauce over- it won’t totally cover, then sprinkle the rest of the mozzarella cheese over all.
You can cover and refrigerate this until you are ready to bake it. Then preheat the oven to 375 degrees. Bake uncovered for about 30 min – 40 min, till bubbly around edges and cheese is melted. Then put under the broiler for about 5 minutes, just until the cheese starts to brown. Serve.