Eggplant Gratin
Eggplant Gratin

Hello everybody, it’s Louise, welcome to our recipe page. Today, we’re going to prepare a special dish, eggplant gratin. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Next, add a second layer of eggplant. A delicious eggplant gratin where eggplant is stuffed with tomatoes and bell peppers and baked in a creamy cheese sauce with feta and herbs. In a large bowl, toss together the eggplant rounds, tomatoes, lemon zest, thyme, garlic, and ¼ cup of olive oil.

Eggplant Gratin is one of the most favored of recent trending meals in the world. It’s appreciated by millions every day. It’s simple, it is quick, it tastes delicious. Eggplant Gratin is something that I have loved my entire life. They’re nice and they look wonderful.

To begin with this particular recipe, we must 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:
  1. Prepare 1 large eggplant
  2. Get 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. Get 12 slices pepperoni
  5. Get 1/4 cup plus 2 tablespoons freshly grated romano cheese, divided use
  6. Take 1/4 cup ricotta cheese
  7. Make ready 1/2 teaspoon italian seasoning spice blend
  8. Get 1 large egg
  9. Take 1 teaspoon hot sauce, such as franks brand
  10. Get 1 tablespoon olive oil
  11. Get 3 green onions, sliced
  12. Get 1/2 cup italian four cheese blend, shredded
  13. Prepare 1/4 cup heavy cream

This is a delicious dish that is low carb, keto-friendly, and has no added sugar. 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.

Instructions 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

It's a recipe you'll be making over and over again! Spoon a layer of sauce over the eggplant and sprinkle with basil and Parmesan. Provençal Eggplant Tomato Gratin Audrey It's eggplant season, and that means this Provencal Eggplant Gratin is on repeat in my kitchen. This typical Southern French recipe includes tender slices of eggplants baked in-between layers of tomato sauce, spiked with Herbs de Provence and loads of Parmesan cheese. Drizzle olive oil over the slices on a baking sheet.

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