Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, brad's eggplant au gratin. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Brad's eggplant au gratin is one of the most well liked of recent trending meals on earth. It’s appreciated by millions every day. It is simple, it’s fast, it tastes yummy. They’re fine and they look wonderful. Brad's eggplant au gratin is something which I have loved my entire life.
This EGGPLANT GRATIN or Aubergine Gratin makes a crowd-pleasing side dish! Tender eggplant is smothered with a fingerlickin tomato cream sauce, topped with Gruyere I first made Eggplant Au Gratin for my husband's birthday and everyone absolutely loved it. As a matter of fact, what not love?
To get started with this particular recipe, we must prepare a few ingredients. You can have brad's eggplant au gratin using 6 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Brad's eggplant au gratin:
- Make ready 1 lg eggplant
- Prepare 8-12 slices swiss cheese
- Prepare Garlic powder, salt, and pepper
- Make ready 2 cups half and half
- Take 2 tbs flour
- Get Bread crumbs
Eggplant, mushrooms, lemon juice, milk, black pepper, red hot pepper sauce, bread crumbs, salt, butter, all-purpose flour, heavy whipping cream, nutmeg, eggs, parmesan cheese. On each eggplant slice, lay a zucchini slice, a pepper strip and a basil leaf. Tender slices of eggplant, layers of tomatoes and chunks of tangy goat cheese are a quick and easy side dish, perfect to accompany any entrée. Recipe adapted from 'Dinner: Changing the Game,' by Melissa Clark.
Steps to make Brad's eggplant au gratin:
- Slice eggplant very thin.
- Grease a 9x13 baking pan
- Lay eggplant in pan in layers. Between each layer, sprinkle with salt, pepper, and garlic powder. Also lay down 4 slices of cheese.
- Continue until all eggplant is used.
- Mix flour with cold half and half. Pour over the top of casserole. Shake a little to work out air bubbles between layers.
- Top lightly with bread crumbs.
- Bake at 375 around 20-25 minutes. Remove when top gets nice and browned.
- Let rest a couple minutes. Serve and enjoy.
Moussaka meets gratin (hold the meat). Add the chopped eggplant and cook over low-medium heat, just below simmering point, for one hour or until the eggplant is completely soft and the sauce has reduced to a slightly runny chutney-style consistency. Potatoes au gratin do not transport other foods. And now, assemble potatoes au gratin! Lay down a layer of overlapping potato slices on the bottom of the buttered roasting pan or casserole dish; spread some of the thin half-rings of sweet onion over top of.
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