Hey everyone, I hope you’re having an amazing 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 am going to make it a bit unique. This will be really delicious.
Eggplant Gratin is one of the most popular of recent trending foods in the world. It is easy, it is fast, it tastes yummy. It is appreciated by millions daily. They’re fine and they look wonderful. Eggplant Gratin is something which I have loved my whole life.
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 begin with this recipe, we must first prepare a few components. You can have eggplant gratin using 13 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to make Eggplant Gratin:
- Get 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
- Get 12 slices pepperoni
- Prepare 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
- Make ready 1 large egg
- Take 1 teaspoon hot sauce, such as franks brand
- Get 1 tablespoon olive oil
- Get 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. A very easy vegetarian side dish for any occasion, so easy to make. It requires no cooking skills, just few good quality products. You can make it as well.
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
Rinse eggplant slices and pat dry. Eggplant dishes are usually heartier than other vegetable based recipes. Eggplant is a common substitute for meat dishes and adds some bulk to this gratin. Like zucchini, it has a distinctive taste. Spray a baking dish with cooking spray.
So that’s going to wrap this up with this special food eggplant gratin recipe. Thank you very much for reading. I’m sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
