EGGPLANT GRATIN
Steps:
- Preheat the oven to 400 degrees F.
- Heat about 1/8-inch of olive oil in a very large frying pan over medium heat. When the oil is almost smoking, add several slices of eggplant and cook, turning once, until they are evenly browned on both sides and cooked through, about 5 minutes. Be careful, it splatters! Transfer the cooked eggplant slices to paper towels to drain. Add more oil, heat, and add more eggplant until all the slices are cooked.
- Meanwhile, in a small bowl, mix together the ricotta, egg, half-and-half, 1/4 cup of the Parmesan, 1/8 teaspoon salt, and 1/8 teaspoon pepper.
- In each of 2 individual gratin dishes, place a layer of eggplant slices, then sprinkle with Parmesan, salt and pepper and spoon 1/2 of the marinara sauce. Next, add a second layer of eggplant, more salt and pepper, half the ricotta mixture, and finally 1 tablespoon of grated Parmesan on top.
- Place the gratins on a baking sheet and bake for 25 to 30 minutes or until the custard sets and the top is browned. Serve warm.
TOMATO AND AUBERGINE GRATIN
Steps:
- Heat the oven to 450 degrees F/230 degrees C.
- Heat 2 tablespoons of the olive oil in a saute pan and cook the onions until soft, about 5 minutes. Add the garlic, bay leaf, and pepperoncino, and cook 1 minute. Then add the tomatoes and cook to a thick, chunky sauce, about 30 minutes. Remove the bay leaf, season with salt and pepper and stir in the fresh herbs.
- While the sauce cooks, brush the eggplant slices on both sides with olive oil and lay in a single layer on a baking sheet (you'll need to work in batches). Bake until golden and soft, about 15 minutes; turn and bake the other side, about 10 minutes. Remove and set aside.
- Turn the oven down to 375 degrees F/190 degrees C. Mix together the breadcrumbs with the chili powder.
- In a large gratin dish, starting with just the thinnest smear of tomato sauce over the bottom, layer in the eggplant, then sauce, then breadcrumbs. Repeat until the dish is full. Scatter the Parmesan over top. Bake until the gratin is heated through, and the top golden, about 30 minutes. Serve.
EGGPLANT (AUBERGINE) CASSEROLE
Make and share this Eggplant (Aubergine) Casserole recipe from Food.com.
Provided by KJ1036
Categories Cheese
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 180°C.
- Heat oil in saucepan.
- Sauté eggplant and onion until soft.
- Remove saucepan from heat and stir through margarine until melted.
- Add remainder of ingredients, and combine well.
- Transfer to a casserole dish, and bake until golden and bubbling, approx 45 minutes.
EASY EGGPLANT GRATIN
You may be surprised that eggplant gratin is this quick and easy to put together.
Provided by MSTRECKE
Categories 100+ Everyday Cooking Recipes Vegetarian Side Dishes
Time 45m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Preheat a grill for medium heat and lightly oil the grate. Grill eggplant slices until cooked through and evenly browned on both sides, about 5 minutes.
- Mix half-and-half, egg, ricotta cheese, 1/4 cup Parmesan cheese, salt, and 1/8 teaspoon pepper together in a bowl.
- Arrange a layer of eggplant slices in each of 2 individual gratin dishes. Sprinkle each with 1/8 cup Parmesan cheese and season with salt and pepper. Spoon half the marinara sauce into each dish. Top each with a second layer of eggplant slices, more salt and pepper, half the ricotta mixture, and 1 tablespoon Parmesan cheese. Place the dishes on a baking sheet.
- Bake in the preheated oven until the custard sets and the top is browned, 25 to 30 minutes.
Nutrition Facts : Calories 222.9 calories, Carbohydrate 25.7 g, Cholesterol 75.6 mg, Fat 9.4 g, Fiber 12.3 g, Protein 12.7 g, SaturatedFat 4.7 g, Sodium 469.2 mg, Sugar 11 g
EGGPLANT AU GRATIN
From Jane Shapton of Irvine, California comes this tasty bake that layers sliced eggplant with spaghetti sauce and two kinds of cheese.
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- Brush both sides of eggplant slices with oil. Place on an ungreased baking sheet. Bake at 400° for 8 minutes. Turn and bake 7-8 minutes longer or until lightly browned and tender. Cool on a wire rack., Place one eggplant slice in each of two 10-oz. ramekins coated with cooking spray. Top each with 2 tablespoons spaghetti sauce and 2 tablespoons mozzarella cheese. Repeat layers twice. Sprinkle with Parmesan cheese. Bake, uncovered, at 350° for 20-25 minutes or until bubbly and cheese is melted.
Nutrition Facts : Calories 287 calories, Fat 18g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 750mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 4g fiber), Protein 15g protein.
BAUMANIERE'S EGGPLANT GRATIN (D'AUBERGINES BAUMANIERE)
Steps:
- Preheat the oven to 450 degrees.
- Prepare the eggplants: Peel and cut each eggplant lengthwise into slices one-eighth-inch thick. Use a pastry brush to brush the slices on each side with olive oil and place them on an oiled baking sheet. Bake until light brown on one side, five to 10 minutes. Turn and bake until light brown on the other side, about five more minutes. Check the eggplant frequently and remove the slices to a plate as they brown.
- Assemble the gratin: Cover the bottom of a shallow, five-cup porcelain gratin dish with a thin layer of tomato sauce. Sprinkle with minced herbs and cover with a layer of eggplant slices. Season lightly with salt and pepper. Continue in this manner until all of the ingredients are used, ending with a layer of tomato sauce.
- Bake until crispy and bubbly, about 30 minutes. Serve warm or at room temperature.
Nutrition Facts : @context http, Calories 172, UnsaturatedFat 9 grams, Carbohydrate 19 grams, Fat 11 grams, Fiber 7 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 876 milligrams, Sugar 11 grams
FRENCH TIAN D' AUBERGINES - GRATIN OF AUBERGINES/EGGPLANT
Serves four people as a main course, or six to eight people as an accompaniment or starter. A Tian is a traditional ovenproof terracotta clay dish - usually oval - which is used extensively in the south of France. Many dishes are named after this dish in which they are cooked, and this is one of them. This wonderful dish with the essence of Summer from the S.W. of France can be served hot or tepid as a main course, with a tossed green salad & crusty French bread, or as an "Amuse Gueule" with aperitifs - the literal French translation is a snack to "amuse the mouth" for the main course which follows! You can make the fresh tomato sauce yourself, but most French housewives use the readily available & superb tinned & chopped tomatoes for ease & convenience; this speeds up the preparation of the dish considerably. The béchamel type sauce would be made with "Brousse" in France - strained Cottage cheese is a good alternative. A large Aubergine would be about 500g each.
Provided by French Tart
Categories Lunch/Snacks
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 F/230 C or Gas Mark 8.
- Lightly grease the Tian or an oven proof dish with olive oil.
- Cook the aubergine slices in hot olive oil, turning as necessary until they are golden brown on both sides & well cooked through. Drain them well on absorbent paper & allow to cool before assembling the Tian.
- Cheese Custard: Beat together the cottage cheese, grated Italian cheese, eggs & crème fraiche. Season with salt & black pepper to taste.
- Mix the tinned tomatoes with the passata & add the grated or finely chopped garlic.
- Now you can start to assemble the Tian - start with a little of the tomato sauce & then some aubergine slices; tear the basil leaves into small pieces & scatter over with basil flowers if available. Keep layering the dish with the tomato sauce & aubergines & fresh basil until all the ingredients have been used.
- Pour over the cheese custard & decorate with the freshly sliced tomatoes. Bake in the oven for 35 - 45 minutes until golden brown & bubbling. Allow to cool & serve in slices. Delicious with fresh green salad leaves & crusty bread.
Nutrition Facts : Calories 373, Fat 22.5, SaturatedFat 12.9, Cholesterol 175.3, Sodium 702.3, Carbohydrate 29.3, Fiber 10.2, Sugar 13.9, Protein 18.4
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