• Home
  • Design/ Print
    • Print Reorder Form
  • Advertise
  • Only good news...online
    • Events Forms
    • Obituaries
    • Only Good News_Archives
  • What's Cooking
  • Tom Palen Archives
  • COR Connections
  • Local Events
  • About Us
FAIRMONT PHOTO PRESS
  • Home
  • Design/ Print
    • Print Reorder Form
  • Advertise
  • Only good news...online
    • Events Forms
    • Obituaries
    • Only Good News_Archives
  • What's Cooking
  • Tom Palen Archives
  • COR Connections
  • Local Events
  • About Us
Picture

Summer Veggie Gratin

8/10/2016

0 Comments

 
Broken Dishwasher
 
I’ve been doing some short cut cooking of late because my dishwasher is under repair. My dishwasher will be out of commission for at least three more weeks! Pa Lloyd had a right rotator cuff repaired 3 weeks ago. It’s difficult to do dishes when your right arm is in a sling.

Our farmer’s market is just brimming with fresh produce so it's a good time to eat lots of vegetables! My mother always grew egg plant. She breaded the slices and then fried them, but eggplant doesn’t have a whole lot of taste. I recently tried the recipe I am sharing with you today and will make it again. Anything with a good layer of cheese is good, right?

 
Summer Veggie Gratin:
1 large eggplant, cut in 1/2 inch thick slices
3 large tomatoes, cut in 1/2 inch slices
3 garlic cloves, roughly chopped
1/2 cup parmesan cheese, grated
1/2 cup grated Swiss cheese
1 cup olive oil
1 tsp salt
1/2 tsp pepper
optional: fresh sage and rosemary, chopped
 
Preheat oven to 425 degrees and move oven rack to the middle slot. Grease a shallow 3 qt. baking dish, (I use a 9x13 inch pan). In a large bowl, combine garlic with olive oil, whisk in salt and pepper. Using your hands, gently toss eggplant and tomatoes in oil to coat. Place eggplant and tomato slices into baking dish; it's fine if slices overlap. Spoon remaining olive oil and garlic over top, scatter fresh herbs over all, if using. Cover with foil and bake about 1 hour or until vegetables are soft. I would remove the foil after 1/2 hour so the liquid will cook off - I had more liquid than I wanted. Then sprinkle the cheese over the top and bake 10-12 minutes longer until cheese is melted and bubbly!  Stay cool and have a good week!
0 Comments



Leave a Reply.

    Archives

    February 2021
    January 2021
    December 2020
    November 2020
    October 2020
    September 2020
    August 2020
    July 2020
    June 2020
    May 2020
    April 2020
    March 2020
    February 2020
    January 2020
    December 2019
    November 2019
    October 2019
    September 2019
    August 2019
    July 2019
    June 2019
    May 2019
    April 2019
    March 2019
    February 2019
    January 2019
    December 2018
    November 2018
    October 2018
    September 2018
    August 2018
    July 2018
    June 2018
    May 2018
    April 2018
    March 2018
    February 2018
    January 2018
    December 2017
    November 2017
    October 2017
    September 2017
    August 2017
    July 2017
    June 2017
    May 2017
    April 2017
    March 2017
    February 2017
    January 2017
    December 2016
    November 2016
    October 2016
    September 2016
    August 2016
    July 2016
    June 2016
    May 2016
    April 2016
    March 2016
    February 2016
    January 2016
    December 2015
    November 2015
    October 2015
    September 2015
    August 2015
    July 2015
    June 2015
    May 2015
    April 2015
    March 2015
    February 2015
    January 2015
    December 2014
    November 2014
    October 2014
    September 2014
    August 2014
    July 2014
    June 2014
    May 2014
    April 2014
    March 2014
    February 2014
    January 2014
    December 2013
    November 2013
    October 2013
    September 2013
    August 2013
    July 2013
    June 2013

    Author

    I'm Kathy Lloyd. I grew up on a farm near Elmore, MN and have lived in Fairmont for over 44 years. I have always loved to cook, even when I was very young. I loved to stay with my Aunt Dorothy during my childhood. She was a great cook and used to give me freedom in the kitchen, teaching me along the way. She made recipes from our Norwegian heritage, along with pies, homemade doughnuts, yeast bread and cinnamon rolls. 

    Marrying a husband with a hearty appetite and raising 3 sons and 1 daughter gave me plenty of hungry appetites to satisfy! I worked as a nurse for 42 years and have been retired for 11 years. Even though I loved my work, I love having time to spend with my grandchildren, to experiment with new recipes and work with my flowers in the summer. Life has been very good to me, blessing me with my loving family and great friends!

    I enjoy sharing my love of cooking and recipes with the readers of the Photo Press! (I have had my share of cooking failures over the years!)


    Categories

    All

    RSS Feed

Contact Us:
Phone: 507.238.9456
Fax: 507.238.9457
e-mail: frontdesk@fairmontphotopress.com
Photo Press | 112 E. First Street
| 
P.O. Box 973 | Fairmont, MN 56031


Office Hours: 
Monday-Friday 8:00 a.m. - 4:00 p.m.



Picture
Proudly powered by Weebly
  • Home
  • Design/ Print
    • Print Reorder Form
  • Advertise
  • Only good news...online
    • Events Forms
    • Obituaries
    • Only Good News_Archives
  • What's Cooking
  • Tom Palen Archives
  • COR Connections
  • Local Events
  • About Us