Gratin du soleil

Yield: 6 Servings

Measure Ingredient
1 Clove garlic; slightly crushed
Clarified butter
Flour
¾ pounds Zucchini; sliced 1/4"
¾ pounds Eggplant; sliced 1/4", salted and dried of moisture
¼ tablespoon Dried basil
2 tablespoons Grated Swiss cheese
2 Egg yolks
1 cup Whipping cream
Salt
Freshly ground white pepper
1 pinch Freshly grated nutmeg
¼ teaspoon Dried oregano

Preheat oven to 400. Butter a 12-inch oval gratin dish. Vigorously rub the garlic into the bottom of the dish. Discard garlic. Lightly flour the eggplant slices and saute with the zucchini slices in clarified butter.

Arrange alternating layers of eggplant and zucchini in the dish. Combine the yolks and cream in a bowl. Season with salt and pepper. Add the nutmeg, oregano and basil. Pour over the vegetables in the dish. Sprinkle with grated cheese. Bake in preheated oven until tender and golden brown, about 15 minutes. Serve warm.

JEAN PAUL RESTAURANT FRANCAIS

EAST WISCONSIN AVENUE, MILWAUKEE From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, .

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