Eggplant & Roasted Tomato Gratin

Eggplant Parmesan “Gratin”
Executive Chef Michael Scelfo, Temple Bar & Russell House Tavern

Servings: 2 – 3
Cook time: 45 minutes


Bread Crumb Topping:
¼ c Pecorino, grated
½ c Panko bread crumbs
¼ t Kosher salt
⅛ t Black pepper, ground
1 ½ T Extra virgin olive oil
1 t Parsley

Eggplant Gratin:
1ea Half pint of tear drop or grape tomatoes (mix red and yellow if available)
7ea Basil leaves, roughly chopped
⅛ t Red pepper flakes
¼ t Black pepper, ground
½ t Kosher salt
5 oz Tomato puree
2 ea Fresh garlic cloves, mashed
1 ea Medium-sized eggplant, skinned and chopped into 1inch cubes
2T Extra virgin olive oil

¼ c Whole milk mozzarella cheese, grated
Additional olive oil (optional)


Preheat oven to 375˚F.

Make bread crumb topping: In medium-sized bowl, combine pecorino, bread crumbs, salt, pepper, 1 ½ tablespoons of olive oil and parsley. Work mixture through with fingers until even coated with olive oil. Set aside.

Make eggplant gratin: In large bowl, combine tomatoes, basil, red pepper flakes, black pepper, salt, tomato puree, garlic cloves, eggplant cubes and ⅙ c of olive oil with half of bread crumb mixture. Work mixture through gently then pour into a small rectangular baking dish.

Top eggplant with remaining bread crumb mixture. Top with grated mozzarella and bake, uncovered for 45 minutes.* Let rest for 10 minutes before serving. Drizzle olive oil to taste over each serving (optional).

*If top begins to brown too much, cover dish with foil approximately half-way through bake time.



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