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Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, eggplant gratin. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Eggplant Gratin is one of the most favored of recent trending meals in the world. It is enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. Eggplant Gratin is something that I’ve loved my whole life. They are fine and they look wonderful.
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.
To get started with this particular recipe, we must prepare a few components. You can have eggplant gratin using 13 ingredients and 12 steps. Here is how you can achieve it.
Materials for making of Eggplant Gratin:
- Take 1 large eggplant
- Take 1/2 teaspoon pepper and salt to taste
- Make ready 1 cup marinara sauce, I used mine available in my profile or in search
- Make ready 12 slices pepperoni
- Take 1/4 cup plus 2 tablespoons freshly grated romano cheese, divided use
- Take 1/4 cup ricotta cheese
- Prepare 1/2 teaspoon italian seasoning spice blend
- Make ready 1 large egg
- Make ready 1 teaspoon hot sauce, such as franks brand
- Get 1 tablespoon olive oil
- Take 3 green onions, sliced
- Get 1/2 cup italian four cheese blend, shredded
- Get 1/4 cup heavy cream
Oh, low-carb gratin, we love you. 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. Recipe for Eggplant-Tomato Gratin from Heart & Soul in the Kitchen by Jacques Pépin.
This Is 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. Rinse eggplant slices and pat dry. Provençal Eggplant-Tomato Gratin is a smoky, herby use for late-summer produce. Get the recipe at Food & Wine. Eggplant Gratin recipe: The skin of eggplant contains an Coat eggplant with shallots with lard and season with S&P.
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