Eggplant Parmesan Gratin

This recipe is from Tartine all Day – I made a few changes to make it vegan, you can use regular cheese if your prefer.

  • Olive oil
  • 2 lb eggplant, sliced 3/4 inch thick
  • Salt
  • 1 c quinoa, well rinsed
  • 2 lb tomatoes, cored and halved
  • 1/2 onion
  • 2 cloves garlic
  • 3 sprigs thyme leaves
  • 8 oz nut ricotta cheese
  • 1 bunch of basil
  • 2 c grated vegan mozzarella

Heat oven to 400.

Spray a 9×13 glass baking dish with olive oil. Spread quinoa across the bottom.

Heat grill over high heat. Spray with olive oil and grill eggplant about 3 min per side. Season with a little salt and set aside.

Combine tomatoes, onion, garlic thyme and salt in a food processor and pulse until chunky.

To assemble, spoon 1/2 the tomato sauce over the bottom of the pan, top with eggplant slices, dot with “ricotta” and sprinkle with “mozzarella”, top basil and repeat.

Bake for 45 min until golden brown. Let cool 10 min and serve.

Serves 6 – 8.

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