Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Preheat your oven to 180°C (350°F) and lightly grease a 2-quart clay pot with 1 tablespoon of olive oil.

2. 2

   Arrange half of the 2 large sliced eggplants in a single layer at the bottom of the prepared clay pot, sprinkling with 1/2 teaspoon of sea salt and 1/4 teaspoon of freshly ground black pepper.

3. 3

   Layer half of the 4 medium sliced tomatoes, half of the 1 large sliced onion, and half of the 4 minced garlic cloves over the eggplants, then scatter 1 tablespoon of fresh thyme leaves and 1/2 tablespoon of fresh rosemary.

4. 4

   Distribute half of the 150g crumbled fresh goat cheese over the vegetable layers, and then repeat all layers once more with the remaining ingredients.

5. 5

   Pour 1/2 cup of vegetable broth over the layered vegetables and cheese in the clay pot, ensuring it is evenly distributed.

6. 6

   Sprinkle 1/4 cup of dry breadcrumbs and the remaining 3 tablespoons of extra virgin olive oil over the top of the gratin for a crispy crust.

7. 7

   Cover the clay pot and bake in the preheated oven for 45 minutes, then uncover and bake for an additional 20-25 minutes, or until the top is golden brown and bubbly.