Summer Gratin with Eggplant and Zucchini

Name: Summer Gratin with Eggplant and Zucchini
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 4
Ingredients: 2 eggplants, thinly sliced; 2 tbsp. coarse salt; 1 yellow squash, thinly sliced; 1 zucchini, thinly sliced; 3 tomatoes, thinly sliced; 1 onion, chopped; 1 clove garlic, chopped; 4 tbsp. olive oil; Salt and pepper to taste; 1/2 cup Nurishh Mozzarella Style Shreds; 3 springs fresh basil

Enjoy summer all year long with a garden-fresh Summer Gratin. Topped with melted Nurishh Mozzarella Style Shreds, this tasty dish features hearty eggplant, fresh squash and zucchini and a surplus of ripe tomatoes. If you want to even more flavor, add some seasonal herbs like rosemary or thyme.

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Serves

4-5

Prep Time

30 Minutes

Cook Time

55 Minutes

how to make

Place eggplant on coarse salt to drain for 20 minutes
Preheat oven to 375°F
Place 1 tbsp. of olive oil in the bottom of gratin dish, evenly spread onions and garlic
Drain eggplant
Arrange all vegetables alternately and in a circle in the dish
Sprinkle veggies with Italian seasoning and drizzle with remaining olive oil
Bake for 50 minutes