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
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.