Eggplant and Tomato Gratin
| Yield: | 6 Servings |
| Categories: | Eggplant, Casseroles, Mediterranean, Provence |
| 3 | lb | Or 3-large eggplant |
| 4 | ts | Olive oil |
| 3 | lg | Garlic cloves; minced |
| 3 | lb | Or 12-medium tomatoes |
| 1 | pn | Or 2 of sugar |
| Salt; to taste | ||
| 2 | tb | Slivered fresh basil; or more to taste |
| Freshly ground black pepper | ||
| 1 | oz | Parmesan cheese 1/4-cup |
| 2 | tb | Dry bread crumbs; coarsely ground |
Advertisement