Easy Eggplant Gratin Recipes

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ROASTED TOMATO AND EGGPLANT GRATIN



Roasted Tomato and Eggplant Gratin image

Provided by Aaron May

Categories     side-dish

Time 1h35m

Yield 4 servings

Number Of Ingredients 16

1 cup panko
1/2 cup grated pecorino
3 tablespoons extra-virgin olive oil
2 teaspoons chopped oregano
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup thinly sliced red onion
1 cup halved cherry tomatoes
1 cup chopped heirloom tomatoes
1 1/4 cups tomato puree
1/3 cup extra-virgin olive, plus more for drizzling
1 teaspoon soy sauce
1/4 teaspoon sriracha
5 large cloves garlic, thinly sliced
2 large eggplants, cut vertically and flesh scooped out (reserve eggplant skin)
1 cup grated or finely chopped fresh whole milk buffalo mozzarella (or other mozzarella cheese)

Steps:

  • For the gratin topping: Combine the panko, pecorino, oil, oregano salt and pepper in a medium bowl. Mix until the crumbs are evenly coated with the oil.
  • For the eggplant and tomatoes: Preheat the oven to 375 degrees F. Combine the onions, cherry tomatoes, heirloom tomatoes, tomato puree, oil, soy, sriracha, garlic and eggplant flesh in a large bowl. Add half of the gratin topping. With your hands or two spoons, gently mix the vegetables and topping until thoroughly combined.
  • Put the scooped-out eggplants in a baking dish. 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 the tops are lightly browned, 45 to 60 minutes. If after 30 minutes the tops are browning too rapidly, cover the dish with foil for the remaining cooking time.
  • Remove from oven and let rest for 10 minutes before serving. Drizzle with olive oil to taste.

EGGPLANT AU GRATIN



Eggplant Au Gratin image

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

1 small eggplant (about 1/2 pound) , peeled and cut into 1/4-inch slices
1 tablespoon olive oil
3/4 cup spaghetti sauce
3/4 cup shredded part-skim mozzarella cheese
2 tablespoons shredded Parmesan cheese

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.

EGGPLANT GRATIN



Eggplant Gratin image

Provided by Ina Garten

Categories     side-dish

Time 45m

Yield 2 servings

Number Of Ingredients 9

Good olive oil, for frying
3/4 pound eggplant, unpeeled, sliced 1/2-inch thick
1/4 cup ricotta cheese
1 extra-large egg
1/4 cup half-and-half
1/2 cup plus 2 tablespoons freshly grated Parmesan
Kosher salt
Freshly ground black pepper
1/2 cup good bottled marinara sauce

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.

EGGPLANT GRATIN



Eggplant Gratin image

Categories     Side     Bake     Steam     Vegetarian     Quick & Easy     Casserole/Gratin     Parmesan     Eggplant     Gourmet     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 2

Number Of Ingredients 6

1 1/2 cups finely chopped onion
3 tablespoons olive oil
a 1-pound eggplant, cut into 1/2-inch pieces
1/3 cup plus 2 tablespoons minced fresh parsley leaves
1/2 cup freshly grated Parmesan
1/4 cup dry bread crumbs

Steps:

  • In a heavy skillet cook the onion in 2 tablespoons of the oil over moderately low heat, stirring occasionally, until it is golden. While the onion is cooking, in a steamer set over boiling water steam the eggplant, covered, for 10 minutes, or until it is tender, transfer it to a colander, and let it drain 5 minutes. In a bowl toss together the eggplant, the onion mixture, 1/3 cup of the parsley, and the salt and pepper to taste and spread the mixture in a greased 3-cup shallow baking dish. In a small bowl stir together the Parmesan, the bread crumbs, and the remaining 2 tablespoons parsley, sprinkle the mixture over the eggplant mixture, and drizzle the top with the remaining 1 tablespoon oil. Bake the gratin in the middle of a preheated 400°F. oven for 20 minutes, or until the topping is golden and the mixture is bubbling around the edges.

EGGPLANT SOUFFLE AU GRATIN



Eggplant Souffle Au Gratin image

Make and share this Eggplant Souffle Au Gratin recipe from Food.com.

Provided by loof751

Categories     Vegetable

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 large eggplant
2 beaten eggs
1/2 cup milk
1/2 cup dry breadcrumbs
1 cup shredded American cheese
1/4 cup melted butter
3/4 cup crushed Ritz cracker

Steps:

  • Pare and cube the eggplant. Boil in salted water for 15 minutes. Drain well and mash.
  • Add eggs, milk, breadcrumbs, and 3/4 cup cheese. Add salt and pepper to taste.
  • Blend well and put in a greased casserole dish.
  • Mix crackers and melted butter and sprinkle on top of casserole. Top with remaining 1/4 cup cheese.
  • Bake at 350 degrees for 30 minutes.

Nutrition Facts : Calories 297.8, Fat 18.6, SaturatedFat 9.6, Cholesterol 127.8, Sodium 351.1, Carbohydrate 26.2, Fiber 5.5, Sugar 5.1, Protein 8.2

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