I really like Jacques Pepin's new book,
Essential Pepin. The companion book to his latest TV series, it is essentially a best hits of his long and storied career. Needless to say, there are plenty of gratins... I prefer the ones that don't rely on tons of soft cheese and cream. This recipe has neither. The cheese of choice is Parmigiano Reggiano where a little goes a long way. The only other ingredients are garlic, bread crumbs, salt, pepper, and olive oil. Cook at 350 degrees F for 40 minutes. The bread soaks up the tomato juices. Simple yet brilliant.
