MItchell Murphree, chef and owner of Five Senses Restaurant in Murfreesboro, presented the Seasonal Cooking class at the Farmer's Market. This is his recipe:
Eggplant Tomato Gratin
Prepare 3 medium eggplant: Remove top and bottom of eggplant and peel off skin. Cut into 1/4 “ slices, toss with canola oil, salt and pepper. Place on a sheet pan in a single layer. Bake 350F until tender. Remove eggplant from pan and set aside. Ingredients 4 tomatoes, sliced ¼” thick ¼ cup minced shallots 2 tablespoons minced garlic 1 cup parmesan or goat cheese ¼ cup extra virgin olive oil ½ cup fresh basil, sliced thin or torn ¼ - ½ cup heavy cream salt and pepper Directions Add small amount of oil and cream to bottom of casserole dish. Begin layering eggplant, tomatoes, shallots, garlic, basil and any remaining oil / cream in single, even layers. There should be two complete layers. Finish with cheese on top. Place uncovered pan in 400F oven and heat until just browned. (about 20-25 min)
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