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Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a special dish, brad's eggplant au gratin. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Brad's eggplant au gratin is one of the most popular of current trending foods on earth. It’s easy, it is quick, it tastes yummy. It’s appreciated by millions every day. Brad's eggplant au gratin is something that I’ve loved my entire life. They’re nice and they look fantastic.
Brush both sides of eggplant slices with oil. Place on an ungreased baking sheet. This EGGPLANT GRATIN or Aubergine Gratin makes a crowd-pleasing side dish!
To get started with this recipe, we must first prepare a few components. You can have brad's eggplant au gratin using 6 ingredients and 8 steps. Here is how you cook that.
Ingredients of Brad's eggplant au gratin:
- Get 1 lg eggplant
- Make ready 8-12 slices swiss cheese
- Make ready Garlic powder, salt, and pepper
- Take 2 cups half and half
- Take 2 tbs flour
- Get Bread crumbs
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. Chicons au gratin is a Belgian national dish consisting of braised Belgian endives (aka chicons) wrapped in slices of baked ham and covered with a Chicons au gratin is wonderful for a friendly family-style meal. There's nothing fancy about this dish, yet it appears as if the cook made a big effort.
Guide 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.
On each eggplant slice, lay a zucchini slice, a pepper strip and a basil leaf. Dice two small eggplants and toss on a baking sheet with some olive oil, salt and pepper. Eggplants as Part of the Botanical Garden Model. Links to Other Edible Plant Pages. Eggplant layered with tomato sauce and topped with saffron custard makes an elegant and delicious main course.
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