Leave a Comment

Zucchini and eggplant gratin (recipe)

Olive oil cooking spray
250g zucchini, thinly sliced
370g eggplant, trimmed, thinly sliced
1 1/3 cups tomato pasta sauce
1 cup grated mozzarella cheese

Step 1
Heat a non-stick frying pan over medium heat. Spray both sides of zucchini and eggplant slices with oil. Cook, in batches, for 2 minutes each side or until lightly browned and soft. Transfer to a plate. Preheat grill on medium-high.

Step 2
Layer one-third of the eggplant, zucchini, sauce and cheese in a greased 4cm-deep, 4 cup-capacity, flame-proof dish. Repeat with remaining eggplant, zucchini, pasta sauce and cheese.

Step 3
Grill for 5 minutes or until cheese is melted and lightly browned. Serve.


This entry was posted in: Food
Tagged with: ,


At citySonnet, artist Maria spreads her love for art, poetry and nature. These pages inspire visitors to add an artsy touch and creativity to their everyday lives.

Inspire Me! Thank you for your comment.

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s