Baked Tomato And Eggplant Gratin

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with olive oil.

2. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.

3. Add the sliced eggplant rounds to the skillet in a single layer. Cook for about 2-3 minutes per side until lightly browned. Remove from heat and set aside.

4. In the same skillet, add the remaining tablespoon of olive oil and arrange the tomato slices in a single layer. Cook for 1-2 minutes per side until slightly softened. Remove from heat and set aside.

5. In the prepared baking dish, start by creating a layer of alternating eggplant and tomato slices, slightly overlapping each other.

6. Sprinkle the dried thyme, dried oregano, salt, and pepper over the vegetables.

7. Continue layering the remaining eggplant and tomato slices on top, creating a colorful pattern.

8. In a small bowl, combine the grated Gruyere and Parmesan cheese. Sprinkle the cheese mixture evenly over the top of the vegetables.

9. Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.

10. Uncover the dish and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.

11. Remove the gratin from the oven and let it cool slightly. Garnish with fresh basil leaves before serving.