Recipe: Appetizing Eggplant Gratin

Eggplant Gratin. Next, add a second layer of eggplant. Mash feta cheese and cream together with a fork. Mix in garlic, parsley, basil, olive oil, salt, and pepper.

Brush both sides of eggplant slices with oil. Place on an ungreased baking sheet. In a large bowl, toss together the eggplant rounds, tomatoes, lemon zest, thyme, garlic, and ¼ cup of olive oil. You can have Eggplant Gratin using 13 ingredients and 12 steps. Here is how you cook it.

Ingredients of Eggplant Gratin

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

Spoon half the marinara sauce into each dish. One of the BEST Eggplant recipes ever is right here! 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 cheese and baked until bubbly perfection.

Eggplant Gratin instructions

1. Spray a baking dish with non stick spray. Preheat oven to 425.
2. Peel eggpant and slice crosswise into 1 inch slices.
3. Add pepperoni to large non stick skillet and cook on medium low until crisp, about 5 minutes. Remove and save for later.
4. 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.
5. 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.
6. Add a thin layer of marinara sauce to the prepared baking dish.
7. Layer cooked eggpant, slightly overlapping in dish.
8. Cover with remainig marinara sauce.
9. Spread ricotta cheese mixture evenly over top.
10. Sprinkle with remaining 2 tablespoons romano cheese and the italian four cheese blend.
11. Add reserved pepperoni slices on top of cheese.
12. Bake for 20 to 25 minutes until cheese is melted and sauce is bubbling.

It's a recipe you'll be making over and over again! Add shallot, garlic, and red pepper flakes. Add eggplant, zucchini, and red bell pepper. Melt margarine in a saucepan over medium heat. Add flour; season with salt and pepper.