Eggplant Gratin
Eggplant Gratin

Hello everybody, it’s Drew, welcome to our recipe page. Today, we’re going to make a distinctive dish, eggplant gratin. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Eggplant Gratin is one of the most favored of recent trending meals in the world. It’s simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. They are nice and they look fantastic. Eggplant Gratin is something that I have loved my entire life.

A delicious eggplant gratin where eggplant is stuffed with tomatoes and bell peppers and baked in a creamy cheese Nutritional Information. Summer zucchini, eggplant, and tomatoes, beautifully presented in a baked casserole gratin. › Zucchini, Eggplant, Tomato Gratin. Tender slices of eggplant, layers of tomatoes and chunks of tangy goat cheese are a quick and easy side dish Eggplant Gratin.

To get started with this recipe, we must 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:
  1. Get 1 large eggplant
  2. Prepare 1/2 teaspoon pepper and salt to taste
  3. Prepare 1 cup marinara sauce, I used mine available in my profile or in search
  4. Take 12 slices pepperoni
  5. Prepare 1/4 cup plus 2 tablespoons freshly grated romano cheese, divided use
  6. Make ready 1/4 cup ricotta cheese
  7. Prepare 1/2 teaspoon italian seasoning spice blend
  8. Make ready 1 large egg
  9. Make ready 1 teaspoon hot sauce, such as franks brand
  10. Prepare 1 tablespoon olive oil
  11. Prepare 3 green onions, sliced
  12. Take 1/2 cup italian four cheese blend, shredded
  13. Get 1/4 cup heavy cream

Spray a baking dish with cooking spray. In a large bowl add eggplant and zucchini. Eggplant dishes are usually heartier than other vegetable based recipes. Eggplant is a common substitute for meat dishes and adds some bulk to this gratin.

Instructions to make Eggplant Gratin:
  1. Spray a baking dish with non stick spray. Preheat oven to 425
  2. Peel eggpant and slice crosswise into 1 inch slices
  3. Add pepperoni to large non stick skillet and cook on medium low until crisp, about 5 minutes. Remove and save for later
  4. 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
  5. 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
  6. Add a thin layer of marinara sauce to the prepared baking dish
  7. Layer cooked eggpant, slightly overlapping in dish
  8. Cover with remainig marinara sauce
  9. Spread ricotta cheese mixture evenly over top
  10. Sprinkle with remaining 2 tablespoons romano cheese and the italian four cheese blend
  11. Add reserved pepperoni slices on top of cheese
  12. Bake for 20 to 25 minutes until cheese is melted and sauce is bubbling

Like zucchini, it has a distinctive taste. Eggplant Gratin recipe: The skin of eggplant contains an Coat eggplant with shallots with lard and season with S&P. 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. This gratin is loaded with vegetables and relatively low in fat.

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