Crisp tomato, zucchini and eggplant bread gratin from Food & Wine Annual Cookbook 2009: An Entire Year of Recipes by Food & Wine Magazine

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • MarciK on August 21, 2019

    I used this as a base recipe but made some changes. Instead of the bottom layer of bread, I mixed in some breadcrumbs and topped with a mix of bread crumbs, parmesan & romano cheese which I added halfway through baking. I also used rosemary and oregano instead of basil and thyme. Where I had difficulty with the recipe was with salt. It tells you how much to add to strain some of the liquid from the eggplant and zucchini, but leaves it to you to salt to taste when assembling the recipe. The problem is that there is not a way to taste and adjust, and having already added some salt, I had no idea how much more to use. It left me guessing, and the final dish was a little too salty for my taste, although it may have been perfect to some. I would have preferred actual measurements of salt throughout the dish based on what the recipe writer tested to be the best level.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.