A gratin is a dish that's topped with cheese and/or bread crumbs, and then browned by baking in a hot oven or briefly broiling. Here the vegetables of late summer - eggplant, zucchini, tomatoes - are combined with the autumnal earthiness of portabella mushrooms and the rich flavors of asiago and parmesan cheeses. It's a hearty vegetarian dish that pairs well with orzo pasta flavored with herbs. Recipe maybe halved.
1 eggplant (about 1 lb.) ends trimmed, and sliced into 1/8" to 1/4" inch slices
1 Tbsp. Inspirations Basil Dipping Oil, divided
1 large sweet onion, finely chopped, divided
2 large portabella mushrooms (6-oz. pkg.) sliced into 1/8" to 1/4" inch slices
1 cup shredded Ferrari Asiago cheese
2 medium zucchini (about 1 lb.), ends trimmed and sliced into 1/8" to 1/4" inch slices
1/2 cup grated Ferrari Parmigiano Reggiano cheese
1 Tbsp. Inspirations Garlic Dipping Oil
3/4 cup bread crumbs, divided
3 large tomatoes (about 1 1/2 lb), cored and sliced into 1/8" to 1/4" inch slices
1 (1 lb.) box orzo pasta
1 Tbsp extra virgin olive oil
1/2 tsp fennel seeds
1/2 tsp. dried oregano
1 Tbsp. fresh lemon juice, or to taste
1/4 tsp salt, or to taste
1/4 tsp.freshly ground black pepper, or to taste