Recipe: Yummy Brad's eggplant au gratin

Brad's eggplant au gratin. Lay eggplant in pan in layers. Between each layer, sprinkle with salt, pepper, and garlic powder. See recipes for Brad's eggplant au gratin, Eggplant Gratin too.

Tender eggplant is smothered with a fingerlickin tomato cream sauce, topped This creamy and scrumptious Eggplant Gratin is smothered with a secret white sauce and topped with a generous layer or Gruyere cheese. Noodles And Rice that Brad Likes. Thread And Fabric that Brad Likes. You can have Brad's eggplant au gratin using 6 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Brad's eggplant au gratin

1. You need 1 of lg eggplant.
2. Prepare 8-12 slices of swiss cheese.
3. You need of Garlic powder, salt, and pepper.
4. It's 2 cups of half and half.
5. It's 2 tbs of flour.
6. You need of Bread crumbs.

Potatoes au Gratin - forget scalloped potatoes, THIS is the creme de la creme of all potato recipes!! Also known as Dauphinoise Potatoes, this French classic is made with layers upon layers of finely. The main difference between scalloped potatoes and au gratin potatoes is. Keep any extra sauce to serve with the mashed potatoes at the table.

Brad's eggplant au gratin instructions

1. Slice eggplant very thin..
2. Grease a 9x13 baking pan.
3. Lay eggplant in pan in layers. Between each layer, sprinkle with salt, pepper, and garlic powder. Also lay down 4 slices of cheese..
4. Continue until all eggplant is used..
5. Mix flour with cold half and half. Pour over the top of casserole. Shake a little to work out air bubbles between layers..
6. Top lightly with bread crumbs..
7. Bake at 375 around 20-25 minutes. Remove when top gets nice and browned..
8. Let rest a couple minutes. Serve and enjoy..

Place the casserole dish (es) in top half of the oven. Serve the casserole of chicons au gratin with mashed potatoes and any remaining Mornay sauce. Get Breaded Eggplant Recipe from Food Network. Instead, she says to "just buy good mayonnaise." And her go-to brand is Hellman's. When she's making a dish like Eggplant Gratin and needs "good" marinara sauce, Garten turns to Rao's. "I mean, by the time you cooked the eggplant, sliced all the ingredients, and assembled it, who wants to start making marinara sauce?" Garten asks.