TOMATO AND AUBERGINE (EGGPLANT) GRATIN

First time making this. It is really good. I adapted this recipe from my cooking with just four ingredients book by Joanna Farrow (2002, 2007). 


http://www.amazon.com/Cooking-Just-Ingredients-Joanna-Farrow/dp/068128000X

Tomato and Eggplant Gratin

INGREDIENTS:

1 purple eggplant

2 roma tomato

3/4 cup parmesan cheese

olive oil

sea salt and fresh ground black pepper

Directions:

Preheat broiler (high). Thinly slice eggplant and arrange in single layer on a baking pan with foil. Brush each eggplant with some olive oil. Broil for 5 minutes; turn eggplant and brush again with olive oil. Broil again for 10 minutes.

Thinly slice tomatoes. Once eggplants are done, start layering in this order (eggplant, cheese, tomato, cheese, eggplant and cheese) in a shallow baking dish. After the last layer add a little salt and pepper. Bake for 20 minutes 400ºF.