GRILLED EGGPLANT AND TOMATO GRATIN

GRILLED EGGPLANT AND TOMATO GRATIN image

Number Of Ingredients 9

2 large ripe tomatoes, thinly sliced
1/2 teaspoon salt
2 medium eggplants (2-1/2 pounds total), sliced 1/2 inch thick
3/4 teaspoon dried oregano
3/4 teaspoon dried basil
2 cloves garlic, finely chopped
1/2 cup heavy cream
1 1/2 cups shredded Fontina cheese
Fresh basil, for garnish (optional)

Steps:

1. Place sliced tomatoes on paper toweling; sprinkle with salt. Place paper toweling on top. Let stand 30 minutes. Pat top of tomatoes to remove as much liquid as possible. 2. Prepare outdoor grill with medium-hot coals, or heat gas grill to medium-hot, or heat oven broiler. 3. Coat eggplant on both sides with nonstick cooking spray. 4. Grill eggplant slices 6 inches from coals, or broil on baking sheet coated with cooking spray, 6 inches from heat, 5 minutes on each side or until tender. 5. Heat oven to 350 degrees F. 6. Coat large, shallow oval baking dish (about 15 x 10 inches) with nonstick cooking spray. Arrange eggplant and tomato slices, alternating, around and slightly up sides of baking dish. Avoid overlapping too much; try to keep in single layer. Place a few down center of dish. Sprinkle with oregano, basil and garlic. Pour heavy cream over top; sprinkle with cheese. Cover with foil. 7. Bake in 350 degrees F oven 45 minutes, until bubbly. Remove foil. Bake 10 minutes, until cheese is golden. Cool 10 minutes. Serve warm or at room temperature.