Eggplant and Roast Tomatoes Gratin

This gratin turned out beautifully. I used bigger tomatoes, cut into 1/2" chunks. And I didn't peel the eggplant pieces--we like to get the fiber. This is a keeper.

If my store doesn't carry tomato puree (haven't noticed it), should I mix tomato paste and tomato sauce? If so, in equal amounts? This sounds delicious, BTW.

FYI - Unless you look for vegetarian pecorino it usually is not vegetarian. It is usually made with animal rennet as is most hard cheeses. The tag listed this recipe as vegetarian so just wanted to clarify. Thanks!

Excellent and zero bitterness from the eggplant. Made it as written with 3 changes: 1) Used about 20% less eggplant. 2) Used sliced, peeled, plum tomatoes from our weekly farmer's market in place of the cherry tomatoes. And 3) I made the puree by using my immersion blender to puree a 14 oz. can of Whole Foods organic diced tomatoes (made exactly 1 1/2 cups puree); it took 30 seconds to do this.

Covered with foil halfway through its 1-hour baking. Big hit and everyone had seconds.

absolutely delicious ! My wife added a two small zucchini's chopped just because--extra variety and to make it her own.

I will request that she make this dish again.

Actually, milk, eggs, cheese are considered 'vegetarian' because the person isn't killing the animal. Vegan, on the other hand, is where no animal products, whatsoever, are consumed.

Good. Next time try putting the mozzarella on near the end of baking so it stays gooey.

This is so easy and good. Someone suggested using canned tomatoes and their emulsion blender to make the tomato puree, which I did and it worked out great. I had an extra portobello mushroom in the fridge, so I cut that up and added it the tomato/eggplant mixture and it was fantastic. I highly recommend this recipe.

Juanita is correct. Cheese is made with milk and rennet, i.e., the enzyme that turns the milk into cheese. Animal rennet is derived from the lining of calves stomachs. Most imported hard Italian cheeses are made with animal rennet. Consequently, they are not vegetarian. American cheeses are usually made from vegetable rennet because it's cheaper, but that also makes them vegetarian-friendly. However, most vegetarians are scrupulous label readers and tend to find acceptable substitutes.

Wonderful! It eclipsed all other dishes I prepared that weekend. I needed the advice of others and added zucchini, but used far less cheese. The fresh flavours of the tomatoes, eggplant, zucchini - plus the satisfying crunch of the lanky bread crumbs. Must. Make. Again

My husband loved this! The key is to get the eggplant thoroughly cooked until it's falling apart (the flat pan is good, and test a chunk from the middle before turning off the oven). Totally worth buying two colors of grape tomatoes - it looked so pretty! And really, the drizzle of oil is almost not necessary. We found this was six servings. Very rich and flavorful, a definite keeper.

I had high hopes for this recipe as love eggplant and tomatoes. and don't really like frying eggplant. But I did not like eggplant consistency in this recipe. It seems that eggplant has to be roasted or fried to be good.

It tastes like standard eggplant parmigiana that is presented in a different form. Not sure what the fresh tomatoes do for it; they cooked down and became part of the sauce. it's a good dish and so much easier than eggplant parm.

This is sort of quick version of eggplant parmesan. Came together very quickly. Used crushed tomatoes because that was what I had in the house and I made a simple marinara with the rest of the can. Pasta with the sauce and the eggplant on top. Very easy and tasty.

Juanita isn't saying that vegetarians don't eat cheese. She is saying that the rennet used in most hard cheeses is animal rennet which comes from the stomach of newborn calves, lambs, and kids. Therefore, a strict vegetarian, who does not consume products that come from dead animals, would not want to use a cheese containing animal rennet.