Vegan Eggplant and Tomato Gratin
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This gratin requires a good tomato sauce, but that can be made Well ahead of time. If youre starting it from scratch, broil the eggplant while it's cooking. You neednt salt the eggplant if its very fresh, but if less than stellar, salt the slices, let them stand for 30 minutes or more, then rinse and blot them dry before broiling. When the sauce is done, layer the gratin, then bake when ready. Leftovers are delicious reheated in a skillet.
ingredients
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serves: 4-6
Fast, Fresh or Long-Cooked Tomato Sauce (made with at least 2 pounds ripe tomatoes)
2 1/2 pounds medium oblong eggplants, Asian or Italian varieties
olive oil
sea salt and freshly ground pepper
several basil (large leaves torn)
Nutrition Facts
Vegan Eggplant and Tomato Gratin
Servings Per Recipe: 4
Amount per Serving
Calories: 136
- Total Fat: 1 g
- Saturated Fat: 0.2 g
- Trans Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 1492.5 mg
- Total Carbs: 31.4 g
- Dietary Fiber: 13.9 g
- Sugars: 18.7 g
- Protein: 6.6 g
preparation
1. Start the tomato sauce, then preheat the broiler. Lightly oil a 2-quart (or 8- by 10-inch) gratin dish. Once you’ve got the sauce going, remove bands of the skin from the eggplants with a vegetable peeler, leaving narrow strips of skin attached. Slice the eggplant into 1/2-inch rounds or ovals. Salt them if you think they need it (see headnote). Lightly brush or spray each slice with olive oil, set on a sheet pan, and broil until golden, about 12 minutes. Broil the second side about 12 minutes, then season lightly with salt and pepper.
2. When the sauce is ready, set the oven at 375°F. Spread a scant third of the tomato sauce in the prepared gratin dish. Make an overlapping layer of half the eggplant and shower it with some of the basil. Add a little more tomato sauce, basil, and the rest of the eggplant. Spoon the remainder of the sauce between the slices of eggplant without covering them completely.
3. Bake until bubbling and hot, about 35 minutes. Let settle for a few minutes before serving.
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