It’s almost the most wonderful day of the year…the holiday that is all about FOOD! As you can probably tell, here at Mama Jess, we have a lot of love for Thanksgiving because it combines all of our favorite things: family, friends, and food. After last year’s popular Thanksgiving appetizer blogs (see them below), we thought we would spotlight a side dish.
Since the food at the table can get extremely heavy in your stomach, we decided this year to search for a lighter dish that is heavy on taste. This Veggie Gratin is full of simple flavors that go together perfectly, and when served warm, it takes its place perfectly on your plate next to the turkey, stuffing, and mashed potatoes. So, let’s dive into this beautiful recipe so you can feature it at your Thanksgiving table!
Psst: if you want to see the recipes from last year, they are linked below:
Spaghetti Nests: perfect for the kids at the party!
Brie and Fig Poppers: a delicious appetizer full of seasonal flavors
Enjoy, and Happy Thanksgiving!
Xoxo, Claire and the Mamas at Mama Jess
- 1 medium eggplant
- 2 medium zucchini
- 1 lb (approximately) vine ripe tomatoes
- 4 tbsp Italian seasoning (I used a mix of basil, oregano, and red pepper flakes)
- 1/3 cup grated Parmesan cheese
- 4 tbsp olive oil
- Salt and pepper to taste
- Preheat the oven for 375 degrees F
- Slice the eggplant into ¼ inch thick slices, laying the slices flat in an even layer on a clean surface. Sprinkle salt on top of each slice, and let the slices sit for about 10-15 minutes. Using a paper towel, dry the top of each slice very well before flipping and repeating the salt, sit, and dry process on the other side. After that is complete, they are ready to bake (this process lets out some of the acidity of the eggplant).
- Slice the zucchini and tomatoes into ¼ inch slices as well.
- Cut the tomato and eggplant round slices in half so you have two half moons rather than one large, round slice.
- Place all of the veggies in a large bowl. Add the olive oil, seasonings, salt and pepper, and Parmesan cheese. Combine well, turning each of the slices into the mixture so everything is evenly coated.
- Spray a deep baking dish, I find that a round one works well for this.
- Against the edge of the baking dish, begin arranging the veggie slices in an alternating pattern, stacked so you can see the colors of the skins. Continue around the dish and into the middle as much as needed.
- Sprinkle a little extra Parmesan cheese on top.
- Bake for 40-45 minutes.
- Enjoy warm as a side dish!
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