Ronnie's Notes
Because of allergies, we don’t have a traditional smoked-fish feast at our annual Yom Kippur break-the-fast. It’s always a vegetarian/dairy meal. I always make mujadarah, my friend Susan always brings her most fabulous kugel in the world and there’s always a salad — usually tomato, also egg salad.
The rest changes from time to time. Once I served spinach gnocchi. Often, spinach pie.
This year I am serving this Eggplant, Tomato and Mushroom Gratin. I’ve made it several times this summer because I planted eggplants and tomatoes in my garden and there was a bounty!
So, with the last of my crop — this wonderful dish. It’s perfect for the occasion. I can make it two days ahead. It’s suitable for any dairy meal but looks festive enough for the holiday.
Instructions
Preheat the oven to 425 degrees.
Cut the eggplant into slices about 3/8- inch thick.
Brush the slices lightly, using about 3-4 tablespoons of the olive oil.
Place the slices on a baking sheet and sprinkle with salt and pepper.
Roast for or until the eggplant is softened and slightly browned, turning the slices once.
Reduce the oven heat to 375 degrees.
Use any remaining olive oil to place a film of oil in a baking dish and place the eggplant slices in the baking dish.
Cover with the tomato slices and mushrooms.
Scatter the top with the basil, parsley, Mozzarella and Parmesan cheeses.
Bake for or until top is golden brown.