60 minutes
A delicious and comforting baked dish featuring layers of eggplant and tomatoes, accented with fresh thyme, lemon zest, and garlic, and enriched with creamy goat cheese and a crispy panko topping.
Eggplant, thinly sliced
0 lb
Tomatoes, thinly sliced
0 lb
Lemon Zest, finely grated
teaspoons
Fresh Thyme, minced
tablespoons
Garlic, minced
cloves
teaspoons
Black Pepper, freshly ground
pinches
tablespoons
Goat Cheese, soft, crumbled
0 oz
cups
1. Preheat Oven and Prepare Vegetables
Preheat your oven to 400°F. In a large bowl, combine the thinly sliced eggplant and tomatoes with finely grated lemon zest, fresh thyme, and minced garlic. Season with a teaspoon of kosher salt and a generous pinch of freshly ground black pepper. Pour in ¼ cup of extra-virgin olive oil and toss to coat.
2. Layer the Ingredients
In a gratin dish, layer the seasoned eggplant and tomatoes, tucking small pieces of soft goat cheese between the vegetables. Ensure the cheese is evenly distributed but beneath the top layer of vegetables.
3. Add Topping and Bake
Drizzle the remaining 2 tablespoons of olive oil over the top, and optionally season with more salt and pepper. Sprinkle ⅓ cup of panko breadcrumbs evenly across the surface and finish with a light drizzle of olive oil. Bake in the preheated oven for about 45 minutes until the crust is golden-brown and the vegetables are tender.
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