Eggplant Gratin. Eggplant Gratin With Feta Cheese This creamy and scrumptious Eggplant Gratin is smothered with a secret white sauce and topped with a generous layer or Gruyere cheese. Summer zucchini, eggplant, and tomatoes, beautifully presented in a baked casserole gratin. › Zucchini, Eggplant, Tomato Gratin. When you all come together, it's a party in a baking dish.

Rinse eggplant slices and pat dry. Transfer the cooked eggplant slices to paper towels to drain. Eggplant dishes are usually heartier than other vegetable based recipes. You can have Eggplant Gratin using 13 ingredients and 12 steps. Here is how you cook that.

Ingredients of Eggplant Gratin

You need 1 of large eggplant.
You need 1/2 teaspoon of pepper and salt to taste.
Prepare 1 cup of marinara sauce, I used mine available in my profile or in search.
It's 12 slices of pepperoni.
You need 1/4 cup of plus 2 tablespoons freshly grated romano cheese, divided use.
You need 1/4 cup of ricotta cheese.
It's 1/2 teaspoon of italian seasoning spice blend.
Prepare 1 of large egg.
Prepare 1 teaspoon of hot sauce, such as franks brand.
You need 1 tablespoon of olive oil.
It's 3 of green onions, sliced.
It's 1/2 cup of italian four cheese blend, shredded.
Prepare 1/4 cup of heavy cream.

Eggplant is a common substitute for meat dishes and adds some bulk to this gratin. Like zucchini, it has a distinctive taste. Recipe for Eggplant-Tomato Gratin from Heart & Soul in the Kitchen by Jacques Pépin. Eggplant-Tomato Gratin (Wendy Goodfriend). "When my garden is producing in full summer, I love.

Eggplant Gratin instructions

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.

Eggplant Gratin recipe: The skin of eggplant contains an Coat eggplant with shallots with lard and season with S&P. Eggplant is sautéed in olive oil until it's creamy soft and then tossed with pasta and cheese. A quick stint under the broiler melts the fontina and b. Bake in a high-heat oven until the surface is golden brown. Place slices evenly over tomatoes in dish.