One of my absolute favourite dishes is my Layered Eggplant, Zucchini, Tomato Gratin.
Years ago, I used to just put throw in all my vegetables for my ratatouille in a baking dish and cook them, but I find the presentation for this dish is so visually appealing.
When it comes to making side dishes for our meals, I love a very generous helping of vegetables. I’ve been teaching our daughter that she needs to “eat a rainbow” with every meal ever since she was a toddler. By this, I mean every meal should have vegetables of various colours – the brighter, the better! Lots of reds, greens, orange, purple, etc. It’s also important to me that we practice the “half your plate” idea where half your plate should be vegetables.
Lucky for me that though my husband and daughter are very much meat lovers, they also happen to love their vegetables. This layered eggplant, zucchini, tomato gratin happens to be a family favourite! Loaded with lots of vitamins, it’s also delicious. I often joke that I can just eat this alone as a meal and not as a side dish!
This happens to be a dish I make often with the vegetables from our garden. I started making this dish a few years ago, since we always grow lots and lots of vegetables in our garden and always have so manu zucchinis and tomatoes! When not in season, and I want to make this dish, it’s a quick trip to the grocery store for me.
Layered Eggplant Zucchini Tomato Gratin
- 1 large onion, sliced
- 1 large zucchini, sliced
- 3 or 4 Roma tomatoes, sliced
- 1 or 2 Japanese eggplants (the long and skinny ones), sliced **
- 4 or 5 cloves of garlic, minced
- olive oil to drizzle and coat veggies
- 1/2 tsp oregano
- 1/2 tsp rosemary
- pinch of thyme
- Himalayan pink sea salt, to taste
- freshly cracked black pepper, to taste
- 1/2 c grated mozzarella
- 1/4 c grated Parmesan
- (optional) handful of chopped fresh parsley to garnish
** I didn’t have any Japanese eggplants, used a bigger one and instead of slicing in discs, I had to quarter them. Not as pretty because the veggies weren’t all uniform discs, but it still worked out well!
- Preheat oven to 350 degrees F. Wash vegetables and slice into rounds of equal thickness. Roughly 1/4 inch round slices. If your zucchini or eggplant are not long and thin (okay, perhaps you bought a globe eggplant or you ended up with a super big zucchini from your garden), fret not! You can still cut them in rounds and then quarter them.
- In your baking dish, layer your eggplant, zucchini, tomato and onion slices. In a small mixing bowl add some olive oil, garlic, and your herbs, and mix well. Drizzle oil and herbs over your vegetables.
- Sprinkle your cheeses over top, and sprinkle some Himalayan pink sea salt. Add a few cracks of freshly-cracked black pepper.
- Cover in foil and bake in 350 degree oven for 40 minutes. To achieve a beautiful golden and crisp gratin, remove foil and broil for 5 minutes. Remove from oven. If you wish to add chopped parsley for that beautiful burst of green, sprinkle some over the gratin. Serve and enjoy!
I have to tell you about my baking dish! I have never been so excited about bake-ware before, but I have to say I cannot live without my Baker’s Secret Bake & Serve pans!
I am not kidding when I say that my Baker’s Secret Bake & Serve pans are my GO-TO pans for making casseroles, quiches, meat pies, lasagnas, shepherd’s pies…and I haven’t even started talking about DESSERT yet!
Why do I love them so much? Easy. I used to struggle with cleaning my pans and dishes after cooking with them, but everything just slides off the pans. I’ve never once had challenges cleaning stuck on food! That alone is what won me over! Cheesy, baked on, caked on food? No problem. Ooey, gooey, sticky brownies? No problem. Even my husband doesn’t mind washing the pans after I make lasagna or shepherd’s pie!
The 4-piece set includes:
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I cannot possibly keep all this goodness to myself! This is why Baker’s Secret and I are giving away a 4 piece Baker’s Secret Bake & Serve set to one of my lucky readers. Giveaway open to residents of Canada and the United States. Ends December 26, 2016.
To enter, simply use the Rafflecopter form below.
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Good luck everyone! Now, I’m going to enjoy some Layered Eggplant, Zucchini, Tomato Gratin!
Disclosure – This is a sponsored post. As always, all thoughts and opinions on this blog are honest and my own.