Eggplant Zucchini Gratin
Let sit for a couple. Saute for 4 to 5 minutes.
Healthy Eggplant And Zucchini Gratin Recipe Vegetable Gratin Recipes Healthy Eggplant Eggplant Recipes Healthy
In a large skillet heat 1 tablespoon oil over medium heat.
Eggplant zucchini gratin. Arrange a long slice or two of zucchini in front of the eggplant then place two or three tomato slices in front of. Preheat oven to 375 F. Scrub the baby marrows and cut into pieces the same size as the eggplant.
Return skillet to medium heat add remaining oil eggplant and zucchini. Sprinkle the tomatoes lightly with the ground pepper. Core the tomatoes and cut into slices.
Oil the baking dish and place eggplant in the bottom. Eggplant zucchini and tomato gratin is a layered vegetable casserole highlighting fresh summer vegetables. Next slice the eggplant into 14-inch rounds then stack the rounds and cut into roughly 34-inch pieces.
While eggplant is in the oven cut the zucchini lengthwise into oval slices. Peel and cut the eggplant. Take a bowl and put the vegetables into it.
Add to the bowl with the zucchini. You wont need to be a vegetarian to love this. Bake about 30 minutes until golden brown.
Bring to a boil reduce the heat to low and simmer uncovered until tender about 45-60 minutes. Drain and set aside. Top with tomato sauce then the zucchini.
Arrange the vegetables slices on top of the onion alternating between eggplant tomato and zucchini until your dish is full. Drain the chickpeas and place in a saucepan with water to cover by 2 inches. Layer eggplant zucchini and tomatoes in a baking dish alternating between the three.
Salt the zucchini and let it sit for around 15 minutes before wiping off the salt and moisture off otherwise the casserole can be too watery. Add to a 9-inch square baking dish. It makes a tasty vegetarian main course or a delicious side dish.
Place one or two eggplant slices lengthwise against a narrow side of the dish. Zucchini and eggplant gratin recipe - Kidspot This zucchini and eggplant gratin is the perfect vegetarian side dish. A gratin is a.
Brush with melted Garlic Butter. Rince the eggplant briefly and under cold water and dry it thoroughly. Spread the custard on top then sprinkle with feta then Parmesan then bread crumbs.
Quarter the zucchini then cut into 12-inch slices and place in a large mixing bowl each piece of zucchini should be roughly ½ to ¾ inches in size. Make sure you cut eggplant into lengthwise slices that are about 1-inch wide 3-inch long and 38-inch thick. Season with Italian seasoning and Parmesan cheese.
Add half of the eggplant and zucchini. Putting together the Gratin 1.
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