Eggplant Gratin
Eggplant Gratin

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Hey everyone, it’s Brad, welcome to our recipe page. Today, I will show you a way to make a special dish, eggplant gratin. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Tender slices of eggplant, layers of tomatoes and chunks of tangy goat cheese are a quick and easy side dish Eggplant Gratin. Recipe adapted from 'Dinner: Changing the Game,' by Melissa Clark. A delicious eggplant gratin where eggplant is stuffed with tomatoes and bell peppers and baked in a creamy cheese Nutritional Information.

Eggplant Gratin is one of the most popular of current trending foods on earth. It’s appreciated by millions every day. It is easy, it is quick, it tastes yummy. They are fine and they look fantastic. Eggplant Gratin is something which I have loved my entire life.

To begin with this recipe, we have to first prepare a few ingredients. You can have eggplant gratin using 13 ingredients and 12 steps. Here is how you can achieve it.

Components of Eggplant Gratin:
  1. Get 1 large eggplant
  2. Take 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. Get 1/4 cup plus 2 tablespoons freshly grated romano cheese, divided use
  6. Make ready 1/4 cup ricotta cheese
  7. Get 1/2 teaspoon italian seasoning spice blend
  8. Prepare 1 large egg
  9. Make ready 1 teaspoon hot sauce, such as franks brand
  10. Take 1 tablespoon olive oil
  11. Take 3 green onions, sliced
  12. Prepare 1/2 cup italian four cheese blend, shredded
  13. Make ready 1/4 cup heavy cream

Oh, low-carb gratin, we love you. Japanese eggplants are longer and more narrow than the globe eggplants most of us are familiar with, so the slices are more manageable in the gratin. But in a pinch, you can use globe eggplants. Recipe for Eggplant-Tomato Gratin from Heart & Soul in the Kitchen by Jacques Pépin.

How to Process 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

Eggplant-Tomato Gratin (Wendy Goodfriend). "When my garden is producing in full summer, I love. Rinse eggplant slices and pat dry. Provençal Eggplant-Tomato Gratin is a smoky, herby use for late-summer produce. Get the recipe at Food & Wine. Eggplant Gratin recipe: The skin of eggplant contains an Coat eggplant with shallots with lard and season with S&P.

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