Eggplant Gratin
Eggplant Gratin

Hello everybody, it is Brad, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, eggplant gratin. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Eggplant Gratin is one of the most popular of current trending foods in the world. It is enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. Eggplant Gratin is something which I have loved my entire life. They’re fine and they look fantastic.

A delicious eggplant gratin where eggplant is stuffed with tomatoes and bell peppers and baked in a creamy cheese sauce with feta and herbs. Spoon half the marinara sauce into each dish. In a large bowl, toss together the eggplant rounds, tomatoes, lemon zest, thyme, garlic, and ¼ cup of olive oil.

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

The ingredients needed to make Eggplant Gratin:
  1. Take 1 large eggplant
  2. Prepare 1/2 teaspoon pepper and salt to taste
  3. Get 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. Get 1/4 cup ricotta cheese
  7. Make ready 1/2 teaspoon italian seasoning spice blend
  8. Take 1 large egg
  9. Get 1 teaspoon hot sauce, such as franks brand
  10. Get 1 tablespoon olive oil
  11. Get 3 green onions, sliced
  12. Prepare 1/2 cup italian four cheese blend, shredded
  13. Get 1/4 cup heavy cream

One of the BEST Eggplant recipes ever is right here! 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 bubbly perfection. It's a recipe you'll be making over and over again!

Steps 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

Arrange eggplant slices in a single layer on a baking sheet coated with cooking spray. Coat slices with cooking spray; sprinkle with salt. Combine cheese, oregano, pepper, and garlic in a bowl. In a large baking dish (I sprayed it with PAM), put half of the eggplants, cover with onion slices and sprinkle with half of the italian seasoning. Drizzle with half of the remaining oil and sprinkle with half of the remaining salt and pepper.

So that is going to wrap this up with this exceptional food eggplant gratin recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!