This dish came together really by accident, but it was so good and so easy I need to be sure I don’t forget about it.

It was basically just a gratin. I sliced one eggplant and probably five or so tomatoes. Layered them in a large skillet then topped with a mixture of breadcrumbs, parmesan, and EVOO. Into the oven for about 40 mins, with foil on for the second half.

I was trying to make pasta with carmelized onions as the main dish, but it turned out pretty bland. So we scooped the gratin on top of the pasta instead, and tada! Screw the onions. I’ll make plain pasta next time for a crazy-easy dinner.