Eggplant and Tomato Gratin

Eggplant and Tomato Gratin:

1-2 Italian eggplant (I personally like to peel the eggplant but you can

leave the skin on to add more color  to the dish if you like)

3 small-medium sized red tomatoes (about the same roundness/size as the eggplant)

1/2 cup freshly grated parmesan or pecorino cheese

(packaged Italian cheese mix works good too)

1 tsp fine sea salt

1 tsp pepper

1/4 cup olive oil

1/4 cup balsamic vinegar

1/2 garlic clove

 

Preheat your oven to 425 degrees. Take the garlic clove and rub it around the inside of a large, deep baking dish. Drizzle a small amount of olive oil into the baking dish as well and grease the inside.

Cut the eggplant and red tomatoes into 1/2 inch slices and set aside. Layer the eggplant and tomatoes on top of each other, rotating eggplant, tomato, eggplant, tomato, ect. Sprinkle the salt, pepper, and grated cheese over the top and drizzle the balsamic vinegar and olive oil over the top. Cover the dish with foil and place into the oven for 25-30 minutes. Serve warm.