9 gratin of eggplant zucchini and tomato Recipes

japanese eggplant, cut diagonally in 1/4-inch slices, salt , to taste, grated fresh parmesan cheese, chopped fresh oregano, fresh ground black pepper (or to taste), garlic cloves, minced, tomatoes , cut into 1/4-inch thich slices, zucchini , cut into 1/4-inch slices

japanese eggplant, cut diagonally into 1/4-inch-thick slices, salt, grated fresh parmesan cheese, chopped fresh oregano, freshly ground black pepper, garlic cloves, minced, tomatoes , cut into 1/4-inch-thick slices, zucchini , cut into1/4-inch-thick slices

olive oil, onion, thinly sliced, garlic cloves, peeled and sliced, bay leaf, eggplant , cut into 1/2-inch pieces (about 3 cups), zucchini , halved lengthwise and cut into thin slices, red bell pepper , cut into slivers, tomatoes, coarsely chopped (about 1 1/4 cups), kosher salt, shredded fresh basil leaves, freshly ground black pepper, ziti, ricotta cheese, eggs, beaten, olive oil, grated parmesan, shredded cheddar

eggplant, sliced into 1/4 slices, extra virgin olive oil, onion, finely chopped, portabella mushrooms, sliced into 1/4 slices, asiago , (1 cup) shredded, zucchini, sliced into 1/4 slices, parmesan cheese, grated, bread crumbs, tomatoes, cored and sliced into 1/4 slices, orzo, extra virgin olive oil, dried oregano, lemon juice, ground pepper

milk, water, polenta or stone-ground cornmeal, salt, butter, chopped fresh herbs , such as basil, rosemary, or sage, red bell peppers , roasted, peeled, seeded, and cut into strips, whole, peeled garlic cloves, roasted in 1/4 cup olive oil and 1/4 cup white wine, eggplant (about 2 cups), peeled and cut into 1/2-inch dice and browned in olive oil, domestic or wild mushrooms, sliced and sauteed, artichokes, drained, sliced, and sauteed (or use fresh artichokes), zucchini , sliced lengthwise into 1/8-inch thick ribbons and wilted in olive oil, fresh spinach, washed, stemmed , and wilted, parmesan or fontina cheese, white wine, chopped onion or shallots, red or white wine vinegar, tomatoes (smoked for 10 to 15 minutes on a home smoker), pure and extra virgin olive oil

olive oil, onion, small diced, minced garlic, peeled, seeded, chopped tomatoes, minced thyme leaves, salt and freshly ground black pepper, sugar, japanese eggplants , peeled in alternating 1-inch strips, leaving some of the skin on, sliced diagonally into 1/4-inch thick slices, zucchini, ends trimmed, and sliced into 1/4-inch thick rounds, grated mozzarella, grated parmesan

uncooked ziti pasta (or 1 lb penne pasta), ricotta cheese, eggs, beaten, olive oil, grated parmesan cheese, fresh ground black pepper (optional or to taste), shredded mozzarella cheese or 1 cup cheddar cheese, olive oil, onion, thinly sliced, fresh garlic cloves, finely chopped, crushed red pepper flakes (or adjust to heat level), dried basil, dried oregano, eggplant (sliced into about 1-inch cubes ), zucchini (halved lenghwise then sliced thinly), red bell pepper, seeded and sliced (or a mixture of red and green bell peppers), tomatoes , coarsley chopped, grated parmesan cheese, seasoning salt (or to taste) or 1 tsp white salt (or to taste), fresh ground black pepper (to taste)