ROASTED TOMATO AND EGGPLANT GRATIN

Roasted Tomato and Eggplant Gratin image

Provided by Aaron May

Time 1h35m

Yield 4 servings

Number Of Ingredients 16

1 cup panko
1/2 cup grated pecorino
3 tablespoons extra-virgin olive oil
2 teaspoons chopped oregano
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup thinly sliced red onion
1 cup halved cherry tomatoes
1 cup chopped heirloom tomatoes
1 1/4 cups tomato puree
1/3 cup extra-virgin olive, plus more for drizzling
1 teaspoon soy sauce
1/4 teaspoon sriracha
5 large cloves garlic, thinly sliced
2 large eggplants, cut vertically and flesh scooped out (reserve eggplant skin)
1 cup grated or finely chopped fresh whole milk buffalo mozzarella (or other mozzarella cheese)

Steps:

For the gratin topping: Combine the panko, pecorino, oil, oregano salt and pepper in a medium bowl. Mix until the crumbs are evenly coated with the oil.
For the eggplant and tomatoes: Preheat the oven to 375 degrees F. Combine the onions, cherry tomatoes, heirloom tomatoes, tomato puree, oil, soy, sriracha, garlic and eggplant flesh in a large bowl. Add half of the gratin topping. With your hands or two spoons, gently mix the vegetables and topping until thoroughly combined.
Put the scooped-out eggplants in a baking dish. Pour the eggplant and tomato mixture into the eggplants and top each with the remaining gratin topping. Sprinkle the mozzarella over the top. Bake, uncovered, until the eggplants are tender and the tops are lightly browned, 45 to 60 minutes. If after 30 minutes the tops are browning too rapidly, cover the dish with foil for the remaining cooking time.
Remove from oven and let rest for 10 minutes before serving. Drizzle with olive oil to taste.