Grilled Eggplant and Heirloom Tomato Gratin...

3 lbs eggplant, cut into 1-inch slices

kosher salt

Freshly ground pepper

Extra Virgin Olive Oil

Day-old, 10-oz loaf of sourdough bread, crust removed and cut into 1/2-inch slices

6 gloves of garlic, thinly sliced

2 sprigs thyme, leaves removed

1/8 cup equal parts cleaned basil leaves and oregano leaves

3 lbs heirloom tomatoes, peeled and cut into 1/2-inch slices

4 oz thinly sliced Manchego cheese

1. Lightly season the eggplant with a pinch of salt and a pinch of pepper, and brush with extra virgin olive oil.  Grill over medium heat, flipping occasionally until grill marks appear on both sides.  Set aside.
2.   Coat a large saute pan with olive oil and toast the bread over medium-high heat until golden brown on both sides.  Using the leftover oil (or adding more oil if necessary), add the sliced garlic and toast to a light golden brown.  Remove from heat and add the herbs; stir and pour out into a shallow pie pan and cool.
3. Preheat the oven to 350 degrees.  Lightly coat a nine-inch square ceramic pr Pyrex baking dish with olive oil.  Line with parchment paper and brush the paper with additional oil.  Neatly arrange the bread in the bottom of the pan, trimming it so it fits lightly.  Layer with the heirloom tomatoes, lightly season with salt and drizzle with the herb and garlic oil.  Layer with grilled eggplant, trimming to fit.  Add a layer of cheese.  Repeat a second layer with the remaining ingredients, reserving the cheese layer.
4. Turn the oven down to 325 degrees and bake for about 45 minutes (it should be bubbly at this point).  Add the reserved cheese to the top of the dish and bake for ten more minutes.  Remove from the oven and let sit for at least 30 minutes beg=fore cutting a serving.

Thank you Time-Out magazine and Patrick Sheerin  from the Signature Room for the recipe!

PART 2 - Bob’s Version...

End of summer vegetable gratin...

Bob went to the farmers market for the first time this season and went wild! This was probably the most expensive side dish EVER, but so worth the trip.  He added Chanterelle mushrooms, red peppers, zucchini and onions to the mix and and used some Serrano peppers from our balcony garden. Instead of sourdough bread he got an organic whole grain demi-baguette, and found a raw cows milk white cheddar from Wisconsin that he only used on the top layer.  He didn’t need to coat the pan with any oil, didn’t use parchment paper and used a minimal amount of oil and salt.  What a treat!  He served it with a perfectly grilled pork tenderloin!  (serves 6 or enough for leftovers)

Thank you chef Bob!!!

Until Monday - keep thinking veggies and protein!