Friday, September 12, 2008

vegan eggplant and tomato gratin

I made this from Vegetarian Suppers from Deborah Madison's Kitchen, only I put lots of soft breadcrumbs liberally laced with olive oil on top. Quite yummy, though I have to say that I think a touch of cheese would make it better. But I had no suitable cheese in the house -- no fontina, no mozzarella. I couldn't imagine using cheddar or aged gouda, and I didn't think romano was quite right.
It was even better the next day, warmed up and spread over pasta.

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