Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, brad's eggplant au gratin. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
This EGGPLANT GRATIN or Aubergine Gratin makes a crowd-pleasing side dish! Tender eggplant is smothered with a fingerlickin tomato cream sauce, topped This creamy and scrumptious Eggplant Gratin is smothered with a secret white sauce and topped with a generous layer or Gruyere cheese. Place the slices of eggplant in a gratin dish.
Brad's eggplant au gratin is one of the most well liked of recent trending foods on earth. It’s appreciated by millions daily. It is easy, it’s quick, it tastes delicious. Brad's eggplant au gratin is something that I’ve loved my whole life. They’re fine and they look fantastic.
To begin with this particular recipe, we have to prepare a few ingredients. You can have brad's eggplant au gratin using 6 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Brad's eggplant au gratin:
- Take 1 lg eggplant
- Get 8-12 slices swiss cheese
- Get Garlic powder, salt, and pepper
- Take 2 cups half and half
- Take 2 tbs flour
- Make ready Bread crumbs
Julia also included another tomato puree recipe from canned tomatoes, but I wanted to use the fresh tomatoes from our garden. On each eggplant slice, lay a zucchini slice, a pepper strip and a basil leaf. Eggplant Au Gratin with Feta Cheese. Eggplant gratin with Mediterranean vegetable and cheese, baked in a glass casserole dish on a grid and a gray rustic background.
Instructions to make Brad's eggplant au gratin:
- Slice eggplant very thin.
- Grease a 9x13 baking pan
- Lay eggplant in pan in layers. Between each layer, sprinkle with salt, pepper, and garlic powder. Also lay down 4 slices of cheese.
- Continue until all eggplant is used.
- Mix flour with cold half and half. Pour over the top of casserole. Shake a little to work out air bubbles between layers.
- Top lightly with bread crumbs.
- Bake at 375 around 20-25 minutes. Remove when top gets nice and browned.
- Let rest a couple minutes. Serve and enjoy.
Close up of a pizza with zucchini, eggplant and dry tomatoes with gratin mozzarella. Moussaka meets gratin (hold the meat). Add the chopped eggplant and cook over low-medium heat, just below simmering point, for one hour or until the eggplant is completely soft and the sauce has reduced to a slightly runny chutney-style consistency. Eggplant (US, Australia, New Zealand, anglophone Canada), aubergine (UK, Ireland, Quebec) or brinjal (South Asia, South Africa) is a plant species in the nightshade family Solanaceae. Eggplants as Part of the Botanical Garden Model.
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