Roasted Tomato and Eggplant Gratin

Deselect All

Gratin Topping:

1 cup panko

1/2 cup grated pecorino

3 tablespoons extra-virgin olive oil

2 teaspoons chopped oregano

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Eggplant and Tomatoes:

1 cup thinly sliced red onion

1 cup halved cherry tomatoes

1 cup chopped heirloom tomatoes

1 1/4 cups tomato puree

1/3 cup extra-virgin olive, plus more for drizzling

1 teaspoon soy sauce

1/4 teaspoon sriracha

5 large cloves garlic, thinly sliced

2 large eggplants, cut vertically and flesh scooped out (reserve eggplant skin)

1 cup grated or finely chopped fresh whole milk buffalo mozzarella (or other mozzarella cheese)