A delicious vegetarian recipe to use up your summer produce including tomatoes, zucchini, and eggplant!
It’s time for another Secret Recipe Club Reveal Day and this time we are visiting Chile!
This month, I was assigned to Gloria @ Canela Kitchen and man, is she a prolific cook and blogger. Not only does she post all her recipes in English and Spanish but she’s been blogging since 2007, so her recipe archives are just bursting with ideas. (And BTW, canela means “cinnamon” in Spanish, in case you were wondering like I was.)
Since I knew I was getting a boatload of vegetables last week through my CSA, I headed straight to her Veggies section (after peaking in desserts and toying with making this Mango Dessert Express.)
But back to the veggies.
I pondered making Zucchini and Tomato Pizza and Zucchini and Ricotta Rolls and Shrimp and Zucchini Salad.
Use up that summer produce: Tomato Zucchini Eggplant Gratin via @tspbasil Click To TweetIt really is a good thing that Gloria has so many yummy looking zucchini recipes because I got TEN zucchini this past week (my CSA share plus a friend’s who was out of town.) And because I got eggplant and tomatoes too, I decided to make her Eggplant Gratin which got morphed into this version (not to mention, the title got Americanized as overseas eggplant = aubergine and zucchini = courgette.)
I made just a few tweaks (used nonfat milk for the heavy cream, fresh tomatoes for tomato sauce and omitted the veggie broth.)
PrintTomato, Zucchini and Eggplant Gratin
A delicious vegetarian recipe to use up your summer produce including tomatoes, zucchini, and eggplant!
- Yield: 6 - 8 servings 1x
Ingredients
- 2 tablespoons olive oil
- 2 large eggplants, sliced or coarsely chopped
- 1 large zucchini, sliced or coarsely chopped
- Salt and pepper
- 1 tablespoon butter
- 1 tablespoon flour
- 1 cup nonfat milk, warmed in microwave
- 1/2 cup + 2 tablespoons grated Parmesan or other aged cheese, divided
- 1 cup chopped tomatoes
- 4 ounces sliced fresh mozzarella
- Fresh basil leaves
Instructions
- Preheat oven to 350 degrees F.
- In a large skillet, heat 1 tablespoon oil over medium heat. Add half of the eggplant and zucchini; saute for 4 to 5 minutes. Add to a 9-inch square baking dish. Return skillet to medium heat, add remaining oil, eggplant and zucchini. Saute for 4 to 5 minutes and add to baking dish. Season with salt and pepper.
- In same skillet over medium heat, melt butter. Whisk in flour. Once flour is incorporated, whisk in milk. Cook until thickens (1 to 2 minutes) and then whisk in 1/2 cup Parmesan cheese. Pour over eggplant and zucchini. Mix well.
- Gently mix in mozzarella cheese and tomatoes, top with remaining 2 tablespoons Parmesan cheese. Bake for 20 minutes in the oven. Garnish with fresh basil before serving.
Notes
Adapted from Canela Kitchen’s [Eggplant Gratin|
http://canelakitchen.blogspot.com/2014/06/aubergines-au-gratin-berenjenas.html]
I gotta say, I couldn’t wait for this to come out of the oven. And then I actually had to wait overnight before I could even try it because it was already dark out, meaning photos needed to be taken the next day.
But, it was well worth the wait and why not eat some veggies for breakfast? Which I did right after the photo session ended.
For your eggplant and zucchini gluts, some yummy recipe ideas from Cooking Light:
Cooking Light Eggplant Recipes
Cooking Light Zucchini & Summer Squash Recipes
How are you cooking eggplant and zucchini these days? Let me know – I never tire of hearing of new recipes!
Your zucchini and eggplant are SO beautiful!! And I admire your patience, I don’t think I could have waited overnight before tearing into this beautiful casserole. It looks SO delicious.
Veronica recently posted..Cinnamon Freud Banana Bread
PS I had trouble getting my comment to post – I received an error message twice before going to your home page and clicking the post title again and trying a third time. Third time was a charm! Just wanted to let you know, in case you notice you aren’t getting lots of comments. There might be some trouble with your blog.
Veronica recently posted..Cinnamon Freud Banana Bread
Thanks for the updates – we have had been having trouble but thought it was corrected – thanks for your patience and persistence!
Im happy you love this recipe.
I love too zucchinis and eggplants and the pics look lovely!
Thanks!
Thanks so much for all of the inspiration!
Ohhhh… I can’t wait to try this! I had never considered using eggplant in a gratin before. Thanks for the inspiration.
Kirsten recently posted..Projects – Rubenfeld Synergy Training Institute
Thanks for the comment (and glad it came through 🙂 Let me know if you try it!
I’m impressed that you waited to eat this beautiful gratin until breakfast but what a delicious and wonderful breakfast it must have been 🙂
Meme recently posted..Caprese Tuna Salad
Dietitians eating veggies for breakfast – what a cliche – lol!
Deanna, this looks absolutely delicious!!!!! Perfect to make for brunch!
Arman @ thebigmansworld recently posted..How I cheated on the Paleo Diet
Oooh, I never thought of it as a brunch dish – great idea!
Really the best the garden has to offer in one dish! Gloria has some rockin’ recipes!
Debra recently posted..Guacamole Hummus
She sure does – I could cook off of her blog for the next year with the wealth of recipes she has!
Confession…I have not eaten any eggplant this summer 🙁 This looks so good though, that I am going to change this by making a gluten-free version of this yummy tomato eggplant zucchini gratin! Hope you’re having a wonderful summer 🙂
EA-The Spicy RD recently posted..Recipe ReDux Mediterranean Feta & Quinoa Egg Muffins