Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a distinctive 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.
A delicious eggplant gratin where eggplant is stuffed with tomatoes and bell peppers and baked in a creamy cheese sauce with feta and herbs. One of the BEST Eggplant recipes ever is right here! This EGGPLANT GRATIN or Aubergine Gratin makes a crowd-pleasing side dish!
Eggplant Gratin is one of the most popular of current trending foods on earth. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. Eggplant Gratin is something which I have loved my whole life. They’re fine and they look wonderful.
To get started with this particular recipe, we must prepare a few ingredients. You can cook eggplant gratin using 13 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to make Eggplant Gratin:
- Make ready 1 large eggplant
- Take 1/2 teaspoon pepper and salt to taste
- Take 1 cup marinara sauce, I used mine available in my profile or in search
- Make ready 12 slices pepperoni
- Get 1/4 cup plus 2 tablespoons freshly grated romano cheese, divided use
- Make ready 1/4 cup ricotta cheese
- Take 1/2 teaspoon italian seasoning spice blend
- Prepare 1 large egg
- Make ready 1 teaspoon hot sauce, such as franks brand
- Make ready 1 tablespoon olive oil
- Prepare 3 green onions, sliced
- Take 1/2 cup italian four cheese blend, shredded
- Prepare 1/4 cup heavy cream
Freshly ground black pepper. ½ cup good bottled marinara sauce. Low Carb Eggplant Parmesan (Eggplant Gratin), is a tasty casserole loaded with fresh eggplant, melted cheese, garlic, herbs, and marinara sauce. An easy to make baked casserole with the flavors of Southern France and Italy. It doesn't matter whether you call it eggplant parmesan or eggplant gratin!.
Instructions 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
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. This Zucchini, Tomato & Eggplant Gratin is the perfect vegetarian side dish featuring garden fresh vegetables baked to perfection with a crispy herb and garlic topping. Add a final layer of eggplant and the rest of the onion.
So that is going to wrap this up with this special food eggplant gratin recipe. Thank you very much for reading. I am sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
