Hello everybody, it is me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, eggplant gratin. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Next, add a second layer of eggplant. In a large bowl, toss together the eggplant rounds, tomatoes, lemon zest, thyme, garlic, and ¼ cup of olive oil. A delicious eggplant gratin where eggplant is stuffed with tomatoes and bell peppers and baked in a creamy cheese sauce with feta and herbs.
Eggplant Gratin is one of the most favored of current trending meals on earth. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. Eggplant Gratin is something which I have loved my entire life. They’re fine and they look fantastic.
To begin with this recipe, we must first prepare a few components. You can cook eggplant gratin using 13 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to make Eggplant Gratin:
- Prepare 1 large eggplant
- Make ready 1/2 teaspoon pepper and salt to taste
- Take 1 cup marinara sauce, I used mine available in my profile or in search
- Make ready 12 slices pepperoni
- Make ready 1/4 cup plus 2 tablespoons freshly grated romano cheese, divided use
- Prepare 1/4 cup ricotta cheese
- Make ready 1/2 teaspoon italian seasoning spice blend
- Get 1 large egg
- Make ready 1 teaspoon hot sauce, such as franks brand
- Take 1 tablespoon olive oil
- Take 3 green onions, sliced
- Take 1/2 cup italian four cheese blend, shredded
- Prepare 1/4 cup heavy cream
Combine cheese, oregano, pepper, and garlic in a bowl. Spoon a layer of sauce over the eggplant and sprinkle with basil and Parmesan. This EGGPLANT GRATIN or Aubergine Gratin makes a crowd-pleasing side dish! Tender eggplant is smothered with a fingerlickin tomato cream sauce, topped with Gruyere cheese and baked until bubbly perfection.
Instructions to make Eggplant Gratin:
- Spray a baking dish with non stick spray. Preheat oven to 425
- Peel eggpant and slice crosswise into 1 inch slices
- Add pepperoni to large non stick skillet and cook on medium low until crisp, about 5 minutes. Remove and save for later
- Season slices with salt and pepper. Heat the oil in the skillet the ppepperoni was cooked in. Non stick is important to pan roasting the eggplant with very little oil. On medium heat cook eggplant slices on both sides until golden and tender. Resist the thought that you need more oil, for best flavor you want them almost dry roasted in the skillet
- While that is vooking whisk together in a bowl the ricotta cheese, egg, cream, 1/4 cup romano cheese, hot sauce , 1/4 teaspoon pepper and Italian seasoning. Blend well. Set aside
- Add a thin layer of marinara sauce to the prepared baking dish
- Layer cooked eggpant, slightly overlapping in dish
- Cover with remainig marinara sauce
- Spread ricotta cheese mixture evenly over top
- Sprinkle with remaining 2 tablespoons romano cheese and the italian four cheese blend
- Add reserved pepperoni slices on top of cheese
- Bake for 20 to 25 minutes until cheese is melted and sauce is bubbling
In an oven proof dish, mix eggplants, garlic and half oil, half salt and half pepper (I mixed everything in a large bowl). Lay out the eggplant slices in one layer in a baking dish (I used a large baking pan and I made half recipe). Add the sliced onions and cook until lightly browned, stirring frequently. Low Carb Eggplant Parmesan (Eggplant Gratin), is a tasty casserole loaded with fresh eggplant, melted cheese, garlic, herbs, and marinara sauce. An easy to make baked casserole with the flavors of Southern France and Italy.
So that is going to wrap it up with this exceptional food eggplant gratin recipe. Thank you very much for reading. I’m confident you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
