Hello everybody, it is Brad, welcome to our recipe site. Today, we’re going to make a special dish, eggplant gratin. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.
A delicious eggplant gratin where eggplant is stuffed with tomatoes and bell peppers and baked in a creamy cheese Nutritional Information. When you all come together, it's a party in a baking dish. Oh, low-carb gratin, we love you.
Eggplant Gratin is one of the most well liked of recent trending foods on earth. It is easy, it is fast, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look wonderful. Eggplant Gratin is something that I’ve loved my whole life.
To begin with this recipe, we must first prepare a few ingredients. You can cook eggplant gratin using 13 ingredients and 12 steps. Here is how you can achieve it.
The ingredients needed to make Eggplant Gratin:
- Get 1 large eggplant
- Make ready 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
- Get 1/4 cup ricotta cheese
- Take 1/2 teaspoon italian seasoning spice blend
- Make ready 1 large egg
- Make ready 1 teaspoon hot sauce, such as franks brand
- Get 1 tablespoon olive oil
- Make ready 3 green onions, sliced
- Prepare 1/2 cup italian four cheese blend, shredded
- Make ready 1/4 cup heavy cream
Rinse eggplant slices and pat dry. The Eggplant Gratin recipe out of our category fruit-vegetable! From Jane Shapton of Irvine, California comes this tasty bake that layers sliced eggplant with spaghetti sauce and two kinds of cheese. This gratin is loaded with vegetables and relatively low in fat.
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
Also, the taste of the the browned eggplant with the caramelized onions and potatoes goes amazingly good together. 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. 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.
So that is going to wrap this up with this special food eggplant gratin recipe. Thank you very much for your time. I am sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
