Gratinata di Zucchini e Melanzane
Serves 10 People
Ingredients:
- 2 large Onions, peeled and thinly sliced
- 1 large, firm Eggplant, partially peeled and cut into 1/4 inch thick slices
- 3 medium Zucchini, partically peeled andcut into 1/4 inch rounds
- 3 medium Tomatoes, ripe, red and cut into 1/4 inch slices
- 1/2 lb Mozzarella Cheese, but into 1/4 inch slices
- 4 cloves Garlic, finely chopped
- 5 oz Parmigiano Reggiano, freshly grated
- 3 oz Extra Virgin Olive Oil
- 3 tbsp Oregano leaves
- Salt and freshly ground Black Pepper, to taste
Method:
- Wash, dry and slice all vegetables
- Sautee the onion with 2 tbsp olive oil, until golden
- Grease a baking sheet with a little oil and sprinkle with salt; arrange the eggplant slices on top in a single layer
- Bake for 5 to 10 minutes until the eggplant is softened but not browned
- Take the chopped garlic and mix it with the cooked onion, add oregano
- Spread the onion mixture on the bottom of a 12-inch square baking dish
- Alternate the eggplant, zucchini, tomatoes and mozzarella in layers over the onion-garlic mixture
- Sprinkle with salt, pepper and olive oil
- Bake for one hour in a 350 F oven until the vegetable juices have begun to caramelize
- Press the mixture down with a fork and sprinkle with grated Parmigiano Reggiano
- Bake for an additional 15 minutes until a light brown color