Summer is a true celebration of some of the most flavorful and colorful vegetables. This dish layers the flavors of beautiful yellow vine ripe tomatoes, zucchini and caramelized onions in tandem with eggplant. A layer of the Morning Star Farms – Roasted Garlic & Quinoa Burger adds depth, heartiness and of course a taste that will satisfy everyone’s taste buds. Bake with Fresh mozzarella cheese until bubbly and golden. Garnish with fresh basil and you have great eats.
Seasonal Vegetable, Roasted Garlic &
Quinoa and Eggplant Gratin
By: Chef Judson Todd Allen
Preparation Time: 35 minutes
Cook Time: 30 minutes
1 package (4 patties) Roasted Garlic & Quinoa Burger by
Morning Star Farms, thawed
2 tablespoon olive oil
2-3 baby eggplant, sliced ¼ inch thick rounds
2 large yellow vine ripe tomatoes, sliced
1 medium zucchini, sliced into ¼ inch thick rounds
1 medium sweet onion, thinly sliced
¾ cup marinara sauce
1 teaspoon fresh lemon juice
1 cup mozzarella, shredded
¼ cup parmesan, grated
1 tablespoon fresh parsley, finely chopped
1 pinch sea salt
Preheat oven to 375 degree F.
Heat 2 tablespoons of olive oil in a large pan over medium heat. When oil is hot, add slices of eggplant and cook, turning to evenly brown both sides. Drain eggplant on a towel. Repeat process for all slices of eggplant (add additional oil if needed).
In the same heated pan, add your onion. Cook on a medium heat for approximately 15 minutes to fully caramelize.
Place Morning Star Farms, Roasted Garlic & Quinoa Burgers between to sheets of parchment paper. Using a rolling pen press out the patties to thin them out.
In a 8X8 square baking dish, place a layer of sliced eggplant and follow with parmesan cheese. Next add layers of roasted garlic and quinoa patties, zucchini, caramelized onions. Add layer of eggplant and yellow tomatoes. Top with marinara sauce and mozzarella cheese.
Place gratin on a baking sheet and bake for 30 minutes or until golden on top. Garnish with fresh basil leaves.