Because of allergies, we don’t have a traditional smoked-fish feast at our annual Yom Kippur break-the-fast. It’s always a vegetarian/dairy meal. I always make mujadarah, my friend Susan always brings her most fabulous kugel in the world and there’s always a salad — usually tomato, also egg salad.
The rest changes from time to time. Once I served spinach gnocchi. Often, spinach pie.
This year I am serving this Eggplant, Tomato and Mushroom Gratin. I’ve made it several times this summer because I planted eggplants and tomatoes in my garden and there was a bounty!
So, with the last of my crop — this wonderful dish. It’s perfect for the occasion. I can make it two days ahead. It’s suitable for any dairy meal but looks festive enough for the holiday.
Roasted Eggplant, Tomato, Mushroom Gratin
1 medium eggplant
4 tablespoons olive oil
salt and freshly ground black pepper to taste
2-3 tomatoes, sliced (or about 2 dozen cherry tomatoes cut in half)
4-6 ounces mushrooms, sliced
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
1 cup grated Mozzarella cheese
3 tablespoons grated Parmesan cheese
Preheat the oven to 425 degrees. Cut the eggplant into slices about 3/8- inch thick. Brush the slices lightly, using about 3-4 tablespoons of the olive oil. Place the slices on a baking sheet and sprinkle with salt and pepper. Roast for 16-18 minutes or until the eggplant is softened and slightly browned, turning the slices once. Reduce the oven heat to 375 degrees. Use any remaining olive oil to place a film of oil in a baking dish and place the eggplant slices in the baking dish. Cover with the tomato slices and mushrooms. Scatter the top with the basil, parsley, Mozzarella and Parmesan cheeses. Bake for about 25 minutes or until top is golden brown.
Makes 4-6 servings