Eggplant and Tomato Gratin

Ingredients

• 2 medium eggplant
• 4 large tomatoes
• 3 cloves garlic
• 0.5 cup basil
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 2 tablespoons nutritional yeast
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 teaspoon oregano
• 1 teaspoon thyme
• 1 teaspoon rosemary
• 0.25 cup pine nuts

Instructions

1. 1Preheat oven to 375°F (190°C).
2. 2Slice the eggplant into 1/4 inch thick rounds. Lay them on a baking sheet, brush with olive oil, and season with salt and pepper. Roast for 20-25 minutes, flipping halfway through, until golden and tender.
3. 3While the eggplant is roasting, slice tomatoes into 1/4 inch thick rounds.
4. 4Finely chop garlic and herbs. Mix garlic, basil, oregano, thyme, and rosemary with balsamic vinegar and a tablespoon of olive oil.
5. 5In a baking dish, layer roasted eggplant slices, tomato slices, and drizzle with the herb and garlic mixture. Repeat the layers until all ingredients are used.
6. 6Sprinkle the top with nutritional yeast and pine nuts for a cheesy flavor and crunch.
7. 7Cover the dish with aluminum foil and bake in the oven for 20 minutes.
8. 8Remove the foil and bake for another 15-20 minutes, or until the top is golden and crispy.
9. 9Let the gratin cool for a few minutes before serving.
10. 10Garnish with fresh basil leaves before serving.
11. 11Enjoy your nutrient-dense, flavorful Eggplant and Tomato Gratin.