Tomato and Eggplant Casserole with Michael's Home Cooking

This Tomato Eggplant Casserole has a fresh bread crumb topping with added cheese. It is excellent with the Gruyere Cheese for the special ingredient that puts this over the top. See complete recipe in video description.
Ingredients:
2 medium size Eggplants, Aubergine or brinjal
2 Tablespoons olive oil
1/2 teaspoon salt
2 cups old bread cut into 1/2 inch cubes
5 ounces Gruyere Cheese cut up
1/4 cup olive oil
2 large tomatoes cut 1/2 inch thick
1/2 teaspoon salt
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme

Cut your eggplants into four pieces, then pour over 2 Tablespoons olive oil and season with 1/2 teaspoon salt.
Bake 400F for 22 minutes or until soft.

Cut your bread into 1/2 inch size cubes.
Cut your cheese into small cubes.
Put into your food processor to make cheesy fresh bread crumbs.
Then use 4 Tablespoons or 1/4 cup olive oil to moisten your fresh bread crumb mixture.

Cut your tomatoes into thick 1/2 inch slices.
Peeling the tomatoes first is best, but is up to you.

Layer your cooled cooked eggplants with the tomatoes.
Season with 1/2 teaspoon salt and 1 teaspoon fresh thyme.
Cover with your bread crumb cheese topping.
I used a baking dish that is 8 inches by 11 inches.

Bake in 400F oven uncovered for 25 minutes.
Garnish with fresh parsley or chives.
Four servings.

I saw Jacques Pépin made this on TV and changed it slightly.
I hope you make this!
Thank you for watching!
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Music from: http://www.incompetech.com
Song used: Brandenburg Concerto No 4

#michaelshomecooking #TomatoEggplantCasserole #TomatoAubergineCasserole

Видео Tomato and Eggplant Casserole with Michael's Home Cooking канала Michael's Home Cooking