Eggplant Gratin
Add the tomato sauce to the onions and garlic. How to Make Eggplant and Potato Gratin.
Eggplant Gratin With Roasted Bell Peppers And Goat Cheese Recipe Stuffed Peppers Goat Cheese Recipes Stuffed Bell Peppers
Pat the eggplant slices dry with a cloth napkin.
Eggplant gratin. Place sliced eggplant on a parchment lined baking pan you might need to use 2 pans. To assemble the gratin in an 8 x 11 ovenproof dish pour half of the tomato sauce on the bottom and arrange half of the eggplant slices on top overlapping as needed. Chop up the onions and garlic and brown them with a tablespoon olive oil.
Now shallow fry them in oil. Place in a colander and sprinkle some salt on the slices. 1 12 cups finely chopped onion.
Leave to drain for 20-30 minutes. Now peel the potatoes and cut into juliennes. 3 tablespoons olive oil.
13 cup plus 2 tablespoons minced fresh parsley leaves. Eggplant Gratin is the French version and Eggplant Parmesan is Italian. Repeat a second time with the rest of the eggplant.
12 cup freshly grated. Sprinkle salt over the eggplant and bake for 20 minutes until brown. In the oiled gratin dish arrange the eggplant slices purple side up in overlapping rows with tomato sauce and cheese slices between each row.
A 1-pound eggplant cut into 12-inch pieces. Drain and season with salt and pepper. Preheat the oven to 375 F.
Step 1 For the gratin topping. Drizzle olive oil over the slices on a baking sheet. Bake for about 20 minutes until eggplant.
Sprinkle both sides with salt and pepper and brush with olive oil. When the oil is almost smoking add several slices of eggplant and cook turning. Heat about 18-inch of olive oil in a very large frying pan over medium heat.
Wash and slice the eggplant. Cut the eggplants into 1 cm thick slices. Preheat the oven to 400 degrees F.
Combine the panko pecorino oil oregano salt and pepper in a medium bowl. Arrange a layer of eggplant slices in each of 2 individual gratin dishes. Eggplant Gratin comes from the south of France which shares not only the Mediterranean with Italy but also their.
Mix half-and-half egg ricotta cheese 14 cup Parmesan cheese salt and 18 teaspoon pepper together in a bowl. Mix until the crumbs are evenly coated with the oil. Step 2 For the eggplant and.
Pour about ½ cup of the tomato puree on top.
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