EGGPLANT AND ROAST TOMATOES GRATIN
Provided by Elaine Louie
Categories dinner, lunch
Time 1h30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- For the bread crumbs: In a medium bowl, combine pecorino, panko, salt, pepper, olive oil, and parsley. Mix well until crumbs are evenly coated with oil. Set aside.
- For the eggplant and tomatoes: Preheat oven to 375 degrees. In a large bowl, combine red tomatoes, yellow tomatoes, basil, red pepper flakes, salt, black pepper, tomato puree, garlic, eggplant and 1/3 cup olive oil. Add half of the bread crumb mixture. With your hands or two spoons, gently mix the vegetables and bread crumb mixture until thoroughly combined.
- Pour into a 9 x 13 baking dish and top with remaining bread crumb mixture. Sprinkle the mozzarella over the top. Bake, uncovered, until eggplant is tender and top is lightly browned, 45 to 60 minutes; if after 30 minutes the top is 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 olive oil to taste over each serving, if desired.
Nutrition Facts : @context http, Calories 410, UnsaturatedFat 13 grams, Carbohydrate 37 grams, Fat 23 grams, Fiber 11 grams, Protein 18 grams, SaturatedFat 8 grams, Sodium 1116 milligrams, Sugar 15 grams
EGGPLANT AND TOMATO GRATIN
This is a delicious, low-fat version of eggplant Parmesan. Instead of the usual heavy, breaded fried eggplant, here the eggplant is roasted and sliced, then layered with a rich tomato sauce and freshly grated Parmesan, and baked in a hot oven until bubbly.
Provided by Martha Rose Shulman
Time 1h30m
Yield Serves 6
Number Of Ingredients 13
Steps:
- Roast the eggplant.
- Meanwhile, to make the tomato sauce, heat the olive oil in a large, heavy, preferably nonstick skillet over medium heat and add the onion. Cook, stirring, until tender, about 5 to 8 minutes, and add the garlic. Cook, stirring, until fragrant, about a minute, and add the tomatoes, salt (1/2 to 1 teaspoon), pepper, sugar, and basil sprigs. Turn the heat up to medium-high and when the tomatoes are bubbling, stir well and turn the heat back to medium. Cook, stirring often, until the tomatoes have cooked down and are beginning to stick to the pan, about 25 minutes. Remove the basil sprigs, wiping any sauce that adheres to them back into the sauce.
- Put the sauce through the fine blade of a food mill if you have not peeled the tomatoes. Otherwise pulse in a food processor fitted with the steel blade until coarsely pureed. Taste and adjust seasoning.
- Preheat the oven to 400ºF. Set aside 1/4 cup of the Parmesan and mix with the breadcrumbs. Oil a 2-quart gratin or baking dish with olive oil. Spread 1/2 cup tomato sauce over the bottom of the dish. Slice the roasted eggplant about 1/4 inch thick and set an even layer of the slices over the tomato sauce. Season with salt and pepper. Spoon a layer of sauce over the eggplant and sprinkle with basil and Parmesan. Repeat the layers one or two more times, depending on the shape of your dish and the size of your eggplant slices, ending with a layer of sauce topped with the Parmesan/breadcrumb mixture you set aside. Drizzle 1 tablespoon olive oil over the top. Place in the oven and bake for 30 to 35 minutes, until bubbling and browned on the top and edges. Remove from the heat and allow to sit for at least 10 minutes before serving. Serve hot, warm, or room temperature.
Nutrition Facts : @context http, Calories 187, UnsaturatedFat 5 grams, Carbohydrate 22 grams, Fat 9 grams, Fiber 7 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 808 milligrams, Sugar 11 grams
ROASTED TOMATO AND EGGPLANT GRATIN
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.
TOMATO, SQUASH AND EGGPLANT GRATIN
This is one of the simplest Provençal gratins, a dish that takes a little bit of time to assemble, then bakes on its own for 1 1/2 hours. It tastes best the day after it's made.
Provided by Martha Rose Shulman
Categories side dish
Time 2h
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees. Oil a 2-quart rectangular or oval baking dish.
- Combine the vegetables in a large bowl and season with salt and pepper. Add the olive oil, chopped rosemary and thyme leaves and toss gently.
- Arrange the vegetables in rows in the baking dish in this order: tomato slice, eggplant slice, tomato slice, squash slice, onion slice, tomato slice, eggplant slice, tomato slice, etc. Each slice of eggplant should have a tomato slice on either side. The vegetables should not be lying flat; they should be arranged in the dish as if you had stacked them, then lay the whole stack in the dish, all of the rounds slanting slightly to one side. Insert the herb sprigs into the dish. Pour any juice left in the bowl on top. Cover tightly with foil.
- Place in the oven and bake 1 hour. Remove the foil and continue to bake for another 30 minutes, until the vegetables are thoroughly tender and lightly colored on the edges.
Nutrition Facts : @context http, Calories 128, UnsaturatedFat 8 grams, Carbohydrate 10 grams, Fat 10 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 565 milligrams, Sugar 6 grams
EGGPLANT AND TOMATO GRATIN
Adapted from Cooking Light. Love this with fresh off the vine maters. Per serving: 87 calories, 2.8 g fat, 11.2 g carb, 4 g fiber, 6 mg cholesterol.
Provided by ratherbeswimmin
Categories Vegetable
Time 1h56m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Coat a baking sheet with cooking spray.
- Place eggplant slices in a single layer of the baking sheet.
- Coat slices with cooking spray; sprinkle with salt.
- Bake in a 375° oven for 16 minutes, turning eggplant after 8 minutes.
- In a small bowl, mix together the cheese, oregano, pepper, and garlic.
- Arrange half the eggplant slices in an 8x8 square baking dish that has been coated with cooking spray.
- Place half the tomato slices over the eggplant.
- Top with half the zucchini slices; sprinkle with half the cheese mixture.
- Repeat layers; bake, covered, at 375° for 1 hour.
- Uncover and bake 10 more minutes or until vegetables are tender and cheese is golden.
Nutrition Facts : Calories 60.5, Fat 2.1, SaturatedFat 1.1, Cholesterol 5.5, Sodium 104.3, Carbohydrate 7.8, Fiber 3.3, Sugar 3.5, Protein 4.1
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