Hey everyone, it is Drew, welcome to my recipe page. Today, I will show you a way to prepare a special dish, eggplant gratin. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Eggplant Gratin is one of the most well liked of recent trending meals in the world. It’s appreciated by millions every day. It is easy, it’s fast, it tastes yummy. They are nice and they look fantastic. Eggplant Gratin is something which I’ve loved my entire life.
A delicious eggplant gratin where eggplant is stuffed with tomatoes and bell peppers and baked in a creamy cheese Nutritional Information. 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.
To begin with this recipe, we have to first prepare a few components. You can cook eggplant gratin using 13 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to make Eggplant Gratin:
- Make ready large eggplant
- Prepare pepper and salt to taste
- Get marinara sauce, I used mine available in my profile or in search
- Get pepperoni
- Get plus 2 tablespoons freshly grated romano cheese, divided use
- Prepare ricotta cheese
- Take italian seasoning spice blend
- Make ready large egg
- Take hot sauce, such as franks brand
- Make ready olive oil
- Get green onions, sliced
- Take italian four cheese blend, shredded
- Get heavy cream
Also, the taste of the the browned eggplant with the caramelized onions and potatoes goes amazingly good together. Recipe for Eggplant-Tomato Gratin from Heart & Soul in the Kitchen by Jacques Pépin. Rinse eggplant slices and pat dry. 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.
Steps 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
But in a pinch, you can use globe eggplants. Eggplant Gratin recipe: The skin of eggplant contains an Coat eggplant with shallots with lard and season with S&P. Eggplant dishes are usually heartier than other vegetable based recipes. Eggplant is a common substitute for meat dishes and adds some bulk to this gratin. Like zucchini, it has a distinctive taste.
So that’s going to wrap it up for this special food eggplant gratin recipe. Thank you very much for your time. I’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
