Sub-Zero PreservationWolf


Eggplant Gratin


1 (14-ounce) can tomatoes
1 clove garlic, minced
1 tablespoon chopped fresh oregano*
1 tablespoon chopped fresh thyme*
1 tablespoon olive oil
Kosher salt and freshly ground black pepper
2 medium eggplants
1 cup grated Italian cheese (4 ounces)


This recipe was developed exclusively for the Wolf Convection Steam Oven.

Place tomatoes in 3-quart bowl. Crush with fork or potato masher. Mix in garlic, herbs and olive oil. Season with salt and pepper. Spread 1/2 cup tomato sauce in bottom of 2 1/2-quart greased casserole. Slice the top off each eggplant and cut into 1/2-inch slices. Place slices evenly over tomatoes in dish. Spread remaining tomato mixture over eggplant slices. Sprinkle cheese on top. Place oven rack on rack position 2. Place dish on rack. Close oven door. Set oven to Recipe R8. Push OK. When oven chimes, remove dish from oven and serve immediately.

Makes 4 to 6 servings.

*1 teaspoon dry oregano or thyme can be substituted for fresh herbs

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