Easy and delicious eggplant gratin. Easily made in your CSO!
Part 1 - List items:
2 - 14.5 oz cans of diced tomatoes
1 tsp minced garlic
1 tbsp thyme
2 tbsp oregano
2 tbsp olive oil
2 medium eggplants - slice into 1/2 inch even slices - remove tops and bottoms
2 c. shredded Italian cheese
3 qt casserole dish
mix tomatoes, garlic, thyme, oregano and olive oil - this makes the sauce
Then, lightly grease casserole dish - layer with some sauce (not all), next, layer with eggplant slices - then top off with remainder of sauce. Finally, layer with the cheese
Load into the CSO - wire rack - Level 2 - Convection Steam Mode 345 degrees for 40 minutes - this will make a less wet casserole. If wanting to make a wetter style meal, cook on Convection Humid Mode 345 degrees for 40 minutes - and you can serve over rice - delicious!
If using a regular oven - follow same steps, except increase tempt to 360 degrees for 40-55 minutes, until cheese is golden brown - put oven safe bowl of water on lower rack of oven for added moisture while baking.
Thank you for watching, and if you haven't already, please like and subscribe.
Steamy wishes,
Eva the Steam Oven Diva
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