Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, eggplant and tomato gratin. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Eggplant and Tomato Gratin is one of the most favored of current trending foods on earth. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. Eggplant and Tomato Gratin is something which I’ve loved my entire life. They’re nice and they look wonderful.
Pour the eggplant and tomato mixture into the eggplants and top each with the remaining gratin topping. Sprinkle the mozzarella over the top. Bake, uncovered, until the eggplants are tender and.
To begin with this recipe, we have to first prepare a few components. You can cook eggplant and tomato gratin using 7 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Eggplant and Tomato Gratin:
- Make ready 1 medium eggplant
- Get 2 tomatos
- Take 1 tbsp dried herbs (oregano, basil, etc)
- Get 1 clove garlic, finely chopped
- Prepare 1/2 cup milk (or heavy cream if you prefer)
- Prepare 3/4 cup shredded fontina cheese (mozzarella or any other nice white cheese works too)
- Make ready salt and pepper
Spread the cooked onions and bell peppers in an even layer at the bottom of the gratin dish. Add more oil, heat, and add more eggplant until all the slices are cooked. Japanese eggplants are longer and more narrow than the globe eggplants most of us are familiar with, so the slices are more manageable in the gratin.. Lay out the eggplant slices in one layer in a baking dish (I used a large baking pan and I made half recipe).
Instructions to make Eggplant and Tomato Gratin:
- Heat oven to 350°F. Spray a shallow oven-safe dish with nonstick cooking spray.
- Slice eggplant into 1/4 inch to 1/2 inch slices. Slice the tomato into somewhat thin slices. Arrange in the dish so that nothing is overlapping.
- Sprinkle with the herbs and garlic. Pour the milk or cream on top of everything. Then top with the shredded cheese. Salt and pepper to taste.
- Cover with foil and bake for 45 minutes until bubbly. Remove foil and bake another 10 minutes until cheese has slightly browned. Let cool slightly before enjoying!
Sprinkle the bread crumb mixture evenly on top. Spoon a layer of sauce over the eggplant, and sprinkle with. Place eggplant slices in a single layer of the baking sheet. Coat slices with cooking spray; sprinkle with salt. In a small bowl, mix together the cheese, oregano, pepper, and garlic.
So that is going to wrap it up for this special food eggplant and tomato gratin recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
