Tomato, eggplant and zucchini gratin

  • 20 mins preparation
  • 55 mins cooking
  • Serves 6
  • Print


Tomato, eggplant and zucchini gratin
  • 1/2 cup olive oil, plus 1 tablespoon extra
  • 1 tablespoon dried oregano
  • 2 clove garlic, crushed
  • 1 medium eggplant, thinly sliced
  • 2 red onions, thinly sliced into rings
  • 3 medium tomatoes, thinly sliced
  • 3 medium zucchini, thinly sliced, lengthways
  • 1/2 cup fresh breadcrumbs


Tomato, eggplant and zucchini gratin
  • 1
    Preheat oven to moderate, 180°C. In a small bowl, combine olive oil, oregano and garlic. Lightly grease a 20 x 20cm oven-proof dish with a little oil mixture.
  • 2
    Heat a large frying pan on medium. Lightly brush eggplant and onion slices with oil mixture. Cook in 4 batches, for 2-3 minutes each side, until lightly browned and tender. Set aside.
  • 3
    Layer eggplant, followed by tomato, onion and zucchini in dish. Brush with oil.
  • 4
    In a bowl, combine breadcrumbs with extra olive oil. Season to taste. Sprinkle evenly over vegetables.
  • 5
    Bake for 35-40 minutes, until vegetables are tender and breadcrumbs golden.


Canned tomatoes can be used in place of fresh.

read more from