December 02, 2011

An evening au gratin

Because my job requires me to be social from morning to EOB every day, sometimes the nicest treat is a quiet night in with my sweetie.  Left to his own devices, my boyfriend has no patience for food preparation (he's been known to cook the infamous "boiled trio" of pasta, potatoes, and rice in one meal) but whenever I'm in the kitchen with him, we enjoy making dinner, chatting, and sipping wine. Well, actually I sip wine and he drinks anything sweet, amaretto being his aperitif of choice.

Last night we both made half the meal and I put together one of my favorite easy side dishes - a delicious and healthy eggplant, zucchini, and tomato gratin from my favorite chef duo, Julia Child and Jacques Pepin.


Preheat oven to 400 degrees
Slice eggplant lengthwise into 1/2'' strips, rub with oil, sprinkle herbs de provence and salt
Bake on a cookie sheet for 15 minutes or until edges start to curl

While eggplant is baking, slice tomatoes and zucchini into 1/4'' strips and sprinkle with salt and pepper
Mix together 1/3 c parmesean and 1/2 c fresh bread crumbs


Layer eggplant, zucchini, and tomato slices along the bottom of the pan, sprinkle with breadcrumb mixture
Dribble olive oil on top and bake for 40 minutes

Recipe from Julia and Jacques Cooking at Home




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