Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, eggplant gratin. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really 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. This EGGPLANT GRATIN or Aubergine Gratin makes a crowd-pleasing side dish!
Eggplant Gratin is one of the most favored of current trending foods in the world. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions every day. Eggplant Gratin is something that I have loved my entire life. They are fine and they look wonderful.
To get started with this particular recipe, we have to prepare a few components. You can cook eggplant gratin using 13 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to make Eggplant Gratin:
- Take 1 large eggplant
- Get 1/2 teaspoon pepper and salt to taste
- Take 1 cup marinara sauce, I used mine available in my profile or in search
- Take 12 slices pepperoni
- Make ready 1/4 cup plus 2 tablespoons freshly grated romano cheese, divided use
- Get 1/4 cup ricotta cheese
- Get 1/2 teaspoon italian seasoning spice blend
- Make ready 1 large egg
- Prepare 1 teaspoon hot sauce, such as franks brand
- Make ready 1 tablespoon olive oil
- Make ready 3 green onions, sliced
- Prepare 1/2 cup italian four cheese blend, shredded
- Make ready 1/4 cup heavy cream
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. A very easy vegetarian side dish for any occasion, so easy to make. It requires no cooking skills, just few good quality products.
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
You can make it as well. Rinse eggplant slices and pat dry. Eggplant Gratin recipe: The skin of eggplant contains an Coat eggplant with shallots with lard and season with S&P. Spray a baking dish with cooking spray. In a large bowl add eggplant and zucchini.
So that is going to wrap this up with this exceptional food eggplant gratin recipe. Thank you very much for reading. I’m sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
