Vegetarian Provençal Gratin

 I love Casseroles and Gratins. This is a delicious combination of the two. It's Vegan if you choose Vegan Cheese and can be made with Real Cheddar Cheese as an option for non Vegans.

Here's what you'll need:

Preheat the Oven to 375 degrees

A 9" X 13" Casserole Dish

6 TBS Olive Oil

1 Eggplant, cut into 1" Cubes

1 C Thin sliced Mushrooms

2 Red Onions, thinly sliced

1 tsp Minced Garlic

3 Zucchini, thinly sliced

3 Tomatoes, thinly sliced

1 tsp Dried Oregano

Salt and Pepper to taste

TOPPING:

1/2 C Breadcrumbs

1/4 C Grated Cheese, Real Cheddar or Vegan Cheddar

1 tsp Dried Parsley

1/4 C Chopped Chives 

1 TBS Olive Oil

In a Large Skillet on Medium Heat:

Olive Oil, until Hot

Add:

Eggplant

Onion

Mushrooms

Sauté 5 - 10 Minutes,  Stirring until Golden Brown.

Add:

Garlic

Oregano

Salt and Pepper to taste

Cook, stirring for another Minute.

Spoon evenly into the Casserole Dish.

TOP with:

Half of the Zucchini Slices, overlapping.

All of the Tomato Slices, overlapping.

The remaining Zucchini Slices, overlapping.

Cover with Foil.

Bake 30 Minutes.

In a Small Bowl:

Breadcrumbs

Cheese

Parsley

Chives

Mix to Combine Well.

Remove the Casserole from the Oven.

Uncover and Sprinkle evenly with Topping Mixture.

Drizzle evenly with 1 TBS Olive Oil.

Return to the Oven, Uncovered.

Bake an additional 10 Minutes, or until the Top is Golden Brown.

Serve Hot.

Enjoy!

Peace in the Kitchen!