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Eggplant Gratin (How to Make)
Ingredients
  • 3 small (1¼ pounds) eggplants, stems removed, flesh sliced in ¼-inch rounds
  • 4 medium (1 pound) tomatoes, sliced in ¼-inch rounds
  • 1 teaspoon lemon zest
  • 1 teaspoon thyme leaves, finely chopped
  • 1 garlic clove, minced
  • ¼ cup, plus 2 tablespoons, olive oil, divided
  • Kosher salt and freshly ground black pepper, to taste
  • 4 ounces soft goat cheese, crumbled
  • ⅓ cup panko bread crumbs
Steps
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