Eggplant Gateau

eggplant gateau
Eggplant Gateau

This summer we were blessed to have an abundance of fresh vegetables in our quaint garden. My children, generally speaking, do not appreciate the flavor of eggplant in the same manner as dh and I. However, this particular recipe had them begging for seconds!
You’ll Need the following:

2 Medium Eggplants, washed & thinly sliced
Olive Oil
2-3 T. Unsalted Butter
1 1/2 lbs Cherry Tomatoes, halved
1 Lg Garlic Clove, minced
Generous Handful of Basil Leaves
Sea Salt & Pepper
3 Oz Fresh Parmesan, grated

Preheat oven to 400F

Place the thinly sliced eggplant slices on a large oiled cookie sheet. Drizzle with olive oil and bake for 5-8 minutes. (Until the slices are softened and slightly browned.


In the meantime, melt the butter in a large saucepan, add cherry tomatoes and garlic, cooking until soft and pulpy. Tear the fresh basil leaves into small pieces and add to the sauce. Season lightly with sea salt and pepper.


Layer eggplant slices, add a layer of the tomato/basic mixture, sprinkle generously with parmesan. Repeat the layers. Cover the final layer with eggplant and sprinkle with parmesan.

Bake the gateau for 10 minutes until golden. Let stand for 5 minutes, then turn out onto a warmed plate. Cut into wedges and serve with crusty italian bread.

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About Liss 4222 Articles
Melissa Burnell, known to her friends and fans as "Liss," grew up in Southern Maine, now residing in sunny South Carolina. As a busy Wife, Mother of two sons, an avid photographer, and self-employed entrepreneur, Liss understands the value of both time and money.

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