How to Prepare Eggplant Gratin in 29 Minutes for Young Wife

Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, eggplant gratin. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look 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. A delicious eggplant gratin where eggplant is stuffed with tomatoes and bell peppers and baked in a creamy cheese Nutritional Information.

Eggplant Gratin is one of the most popular of recent trending foods on earth. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. Eggplant Gratin is something which I’ve loved my entire life. They’re nice and they look fantastic.

To get started with this recipe, we must first prepare a few components. You can cook eggplant gratin using 13 ingredients and 12 steps. Here is how you cook it.

Ingredients

The ingredients needed to make Eggplant Gratin:

1. Prepare 1 large eggplant
2. Take 1/2 teaspoon pepper and salt to taste
3. Prepare 1 cup marinara sauce, I used mine available in my profile or in search
4. Take 12 slices pepperoni
5. Get 1/4 cup plus 2 tablespoons freshly grated romano cheese, divided use
6. Get 1/4 cup ricotta cheese
7. Prepare 1/2 teaspoon italian seasoning spice blend
8. Make ready 1 large egg
9. Prepare 1 teaspoon hot sauce, such as franks brand
10. Prepare 1 tablespoon olive oil
11. Take 3 green onions, sliced
12. Get 1/2 cup italian four cheese blend, shredded
13. 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.

Instructions

Steps 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

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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