Tomato Eggplant Gratin

Cooking Instructions

Preheat oven to 375°F.

In a shallow lightly oiled casserole dish or baking tray, layer the tomatoes, onions and eggplant in rows, shingled top to bottom and side to side.

In a mixing bowl, combine the olive oil with the garlic and herbs, mix thoroughly and spoon the mixture evenly over the vegetables.

Sprinkle with salt and pepper and place in the oven for about one hour until the eggplant is completely soft. Sprinkle the cheese evenly over the gratin and bake 15 minutes more until the cheese is golden brown. Serve immediately.