Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, eggplant gratin. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
In a large bowl, toss together the eggplant rounds, tomatoes, lemon zest, thyme, garlic, and ¼ cup of olive oil. A delicious eggplant gratin where eggplant is stuffed with tomatoes and bell peppers and baked in a creamy cheese sauce with feta and herbs. This EGGPLANT GRATIN or Aubergine Gratin makes a crowd-pleasing side dish!
Eggplant Gratin is one of the most popular of recent trending meals on earth. It is easy, it’s quick, it tastes yummy. It is appreciated by millions daily. Eggplant Gratin is something which I have loved my entire life. They’re nice and they look wonderful.
To begin with this recipe, we must prepare a few components. You can have eggplant gratin using 13 ingredients and 12 steps. Here is how you can achieve that.
The ingredients needed to make Eggplant Gratin:
- Take 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
- Make ready 1/2 teaspoon italian seasoning spice blend
- Take 1 large egg
- Make ready 1 teaspoon hot sauce, such as franks brand
- Get 1 tablespoon olive oil
- Make ready 3 green onions, sliced
- Get 1/2 cup italian four cheese blend, shredded
- Take 1/4 cup heavy cream
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. Spoon a layer of sauce over the eggplant and sprinkle with basil and Parmesan.
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
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!. This is a delicious dish that is low carb, keto-friendly, and has no added sugar. Apply olive oil and salt with a brush on both sides and place on parchment paper on a baking tray.
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