Kia’s Eggplant Tomato Zucchini Gratin (Guest Post)
As I sit at my computer, ready to share my third and final Guest Post, I have a smile on my face from ear to ear, I think I can officially say that I’m back! I spent the morning at the farmers market and the afternoon in the kitchen… oh, how I had nearly forgotten just how happy I am when I’m in the kitchen!! So I gladly say farewell to trimester one and hello to trimester two.
But before I share some of the new recipes I have been whipping up, I first want to share this amazing Gratin that Kia from “Today I Ate A Rainbow” was kind enough to share with me (and you) while I was hiding under a rock!
If you’re a parent who wants to feed your little ones healthy fare then you’ll definitely want to swing by Kia’s site for some great tips, tools, recipes and ideas on how to get kids to have fun while eating delicious and nutritious food!
Now I must admit… I have never made a Gratin before (Crazy? Perhaps. But true none-the-less!) so I was super excited to receive this recipe from Kia. I will definitely be trying this myself very soon and hope some of you get to do the same.
So here’s a big thank you to Kia for helping me make it over the hump AND big thank you to each and every one of you guys for being so patient as I ever-so-slowly climbed up and over!
Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
1 Japanese eggplant
4 fresh tomatoes
2 small zucchinis
1 cup Mozzarella cheese
1/2 cup whole wheat bread crumbs
3 cloves fresh garlic
3 tbsp extra virgin olive oil
5 sprigs fresh thyme
2 sprigs fresh rosemary
Preheat Oven to 425
Slice the garlic, and place it in the oil to flavor.
Using a mandolin, slice the eggplant and zucchini into 1/4" thick rounds. Thinly slice the tomatoes and lemons into 1/8" thick rounds. If you don't have a mandolin just try to slice produce as evenly as possible.
Arrange the veggie slices in a single layer (slightly overlapping the edges) in the baking dish.
Drizzle with the garlic and olive oil, and fresh thyme and rosemary.
Top with lemon slices. Cover with aluminum foil and bake on center rack for 25 minutes.
Remove the aluminum foil and continue to bake for another 20 minutes.
Remove baking dish from the oven. Carefully lift off the lemon slices and evenly sprinkle the breadcrumbs and cheese over the top. Return to oven for 7 - 10 minutes, or until cheese is melted and bubbly. Let it cool slightly before serving.
Enjoy this colorful dish!
Makes 4 servings.
Nutrients per 1/4th of recipe: Calories: 288; Total Fat: 16.6g; Saturated Fat: 0g; Cholesterol: 115mg; Carbohydrate: 25.3g; Dietary Fiber: 5.1g; Sugars: 7.1g; Protein: 10.9g