1/4 cup extra virgin olive oil 2 teaspoons lemon zest 2 teaspoons dried thyme 1/2 teaspoon each salt and black pepper 2 cloves garlic, minced 3 Gourmet Baby Eggplants, skin on, sliced in ¼ inch thick rounds 3 large Beefsteak or Heirloom tomatoes, cored and sliced in ¼ inch rounds 1/3 cup crumbled goat cheese 2 tablespoons extra virgin olive oil 1/3 cup finely grated Parmigiano Reggiano cheese 1/3 cup Panko bread crumbs
Directions
Preheat oven to 400° F
Combine olive oil, lemon zest, salt, pepper and garlic
Toss eggplant in mix until coated. Place seasoned slices on baking sheet and roast for 10 minutes. Remove from oven and let cool slightly
In 9-inch gratin dish, layer eggplant, alternating with tomato slices, adding a small amount of goat cheese in between each layer. Drizzle olive oil over top
Combine Panko and Parmesan cheese. Sprinkle over vegetables
Bake for 45 minutes to 1 hour, until gratin is tender and browned
Serve 1/6 of pan per side serving
Cooking Tips
If you don’t like goat cheese, replace it with any favorite Italian cheese blend or feta.