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Vegetable Gratin

Vegetable Gratin


  • 1 medium eggplant
  • Kosher salt
  • 1 medium zucchini, cut into thick slices on the bias
  • 1 medium summer squash, cut into thick slices on the bias
  • 1 large tomato, sliced
  • Fustini's Herbs de Provence olive oil
  • 1/2 cup breadcrumbs
  • 1/4 cup grated vegan parmesan cheese
  • Instructions

    Step 1. 

    Preheat the oven to 350 degrees F.  Slice eggplant into 1/4" slices.  Place on a paper towel and sprinkle liberally with Kosher salt.  Let drain for 30 minutes.  Rinse salt off and lay eggplant slices on a sheet tray.  Place into a hot oven for 5 minutes.  Remove and let cool.

    Step 2. 

    Shingle the eggplant with the zucchini, yellow squash, and tomato in a baking dish. Drizzle with olive oil.  Combine breadcrumbs and cheese and sprinkle over the vegetables.  Bake in the oven until browned and fully cooked, 15 - 20 minutes.  Serve immediately. 

  • Credit:

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