Ingredients
- 90 milliliter olive oil
- 2 onions, sliced
- 2 red bell peppers, diced, or green bell peppers
- 2 small eggplants, thinly sliced
- 1 clove garlic, crushed
- 1 kilogram zucchini, sliced into rounds
- 1 kilogram tomatoes, sliced
- ½ teaspoon savory
- ½ teaspoon thyme
- salt & peper
- 55 gram parmesan Regiano cheese grated, grated
- or 55g parmesan and bread crumbs mixed
Directions
1. Preheat oven to 350*F/170*C/GM4. Heat 3 T olive oil in large frying pan. Add the onions and brown them slightly. Add the peppers, eggplant, and garlic. Season with salt and pepper and cook gently until softened. |
2. Place the cooked vegetables in the bottom of a baking dish. Arrange the zucchini and tomato slices on top, overlapping in rows. Sprinkle with savory and thyme. Season with salt and pepper, sprinkle with 2 tablespoons of the olive oil, and bake for 30 minutes. Remove the dish from the oven, sprinkle the top with Parmesan, drizzle with the remaining olive oil, and bake for 15 minutes. You can also scatter breadcrumbs and cheese over the top. |
Categories
Aubergine, Courgettes, Egg plant, Tomato, Zucchini
Aubergine, Courgettes, Egg plant, Tomato, Zucchini
Keywords
Zucchini, Courgettes, Tomato, Egg plant, Aubergine
Zucchini, Courgettes, Tomato, Egg plant, Aubergine
Courgettes Gratin. To import, drag image to your MacGourmet recipe box.