SERVES 4-6 // PREP TIME 30 MINS // COOK 50 MINS
1 garlic clove, halved 6 slices sourdough bread
2 tbsp extra-virgin olive oil
260 gm Bolognese sauce
4 eggplant (about 1.4kg), cut into
5mm-thick slices
3 large vine-ripened tomatoes, cut into
5 mm-thick slices
3 large zucchini, cut on on angle into 5mm thick slices
3 Desiree potatoes, cut into 5mm-thick slices
25 gm each finely grated parmesan and Gruyère
½ cup firmly packed basil leaves
1 Preheat oven to 220ËšC. Grease a 22cm x 28cm ovenproof dish. Lay 4 slices of sourdough over base and rub with garlic. Top with Bolognese sauce.
2 Place eggplant, tomato, zucchini and potato, alternating upright in dish. Repeat with remaining vegetables in two rows. Season to taste, drizzle with oil and bake until vegetables are tender (45-50 minutes).
3 Meanwhile, remove crust from remaining bread and roughly tear. Toss with cheeses and place on a small baking tray lined with non stick baking paper. Bake until cheese is melted and bread golden (5 minutes).
This story is from the March 2022 edition of Gourmet Traveller.
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This story is from the March 2022 edition of Gourmet Traveller.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
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