| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
|
Essnce12 |
4 |
servings |
INGREDIENTS
| 1 |
lb |
Creole or beefsteak tomatoes; cut 1/4" slices |
| 1 |
lb |
Zucchini; cut 1/4" slices |
| 3 |
tb |
Olive oil |
| 1 |
c |
Fine bread crumbs |
| 1/2 |
c |
Finely-chopped mild herbs |
|
|
(basil; chervil, tarragon, etc.) |
| 1/2 |
c |
Grated Parmigiano-Reggiano cheese |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
|
|
=== GARNISH === |
|
|
Emeril's Essence; see * Note |
|
|
Chopped fresh parsley |
INSTRUCTIONS
* Note: See the "Emeril's Essence Information" recipe which is included in
this collection.
Preheat the oven 400 degrees. Lightly grease four individual gratin dishes
with olive oil. Season each slice of the tomatoes and zucchini with salt,
pepper, and 1 tablespoon olive oil. In a small mixing bowl, combine the
bread crumbs, herbs, cheese and remaining olive oil. Mix thoroughly. Season
the bread crumbs with salt and pepper. Alternate layers of the tomatoes and
zucchini in each gratin dish. Sprinkle the bread crumb mixture over the top
of the vegetables. Place in the oven and bake for 15 to 20 minutes, or
until the top is golden brown. Garnish with Emeril's Essence and parsley.
This recipe yields 4 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2359 broadcast 04-15-1998) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
04-18-1998
Recipe by: Emeril Lagasse
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