Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, eggplant gratin. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Eggplant Gratin is one of the most popular of recent trending foods on earth. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions daily. They’re fine and they look fantastic. Eggplant Gratin is something which I have loved my whole life.
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 With Feta Cheese This creamy and scrumptious Eggplant Gratin is smothered with a secret white sauce and topped with a generous layer or Gruyere cheese.
To get started 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 cook it.
The ingredients needed to make Eggplant Gratin:
- Get 1 large eggplant
- Make ready 1/2 teaspoon pepper and salt to taste
- Make ready 1 cup marinara sauce, I used mine available in my profile or in search
- Get 12 slices pepperoni
- Make ready 1/4 cup plus 2 tablespoons freshly grated romano cheese, divided use
- Take 1/4 cup ricotta cheese
- Get 1/2 teaspoon italian seasoning spice blend
- Prepare 1 large egg
- Prepare 1 teaspoon hot sauce, such as franks brand
- Get 1 tablespoon olive oil
- Get 3 green onions, sliced
- Make ready 1/2 cup italian four cheese blend, shredded
- Get 1/4 cup heavy cream
Get the recipe from Food & Wine. Recipe for Eggplant-Tomato Gratin from Heart & Soul in the Kitchen by Jacques Pépin. Eggplant-Tomato Gratin (Wendy Goodfriend). "When my garden is producing in full summer, I love. 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.
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
Eggplant-Tomato Gratin (Wendy Goodfriend). "When my garden is producing in full summer, I love. 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. Rinse eggplant slices and pat dry. Spray a baking dish with cooking spray.
So that’s going to wrap it up for this special food eggplant gratin recipe. Thanks so much for your time. I’m sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
