Summer Eggplant Gratin Recipes

EGGPLANT AU GRATIN

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.

EASY EGGPLANT GRATIN

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.

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.

ZUCCHINI, EGGPLANT, TOMATO GRATIN

Steps:

• Preheat the oven: Preheat the oven to 350°F. Place the oven rack in the center position.
• Slice the eggplant, zucchini, and tomato: While the onions and peppers are cooking, slice the eggplant and zucchini in 1/4-inch thick round slices. You'll also want to slice the tomato into 1/4-inch thick slices, but depending on how big your tomato is, you may need to cut the tomato in half or in quarters first. All of the sliced vegetable pieces should be about the same size to make it easier to layer them in an attractive manner.
• Bake, then broil to finish: Cover with foil (it helps to grease the underside of the foil with a little olive oil so that the cheese as it melts does not stick to the foil). Bake for 40 minutes. Remove the foil. Turn on the broiler and broil for 5 minutes or until nicely browned.

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.

SUMMER EGGPLANT GRATIN

Steps:

• Preheat the oven to 375°F
• Butter a shallow oval gratin dish that is about 12 inches long, or a 2-quart baking dish.
• Heat 1 tablespoon of the olive oil in a large, heavy, nonstick sauté pan over medium-high heat and add the garlic and red pepper flakes. Sauté until glossy, 20 to 30 seconds, and add the tomatoes, sugar, and salt and pepper. Sauté, stirring often, until the tomatoes cook down to a chunky sauce, about 15 minutes. Taste and correct seasonings, stir in the basil, and transfer to a bowl.
• Clean and wipe dry the sauté pan and add 2 tablespoons of the olive oil.
• Heat over medium-high heat. When the olive oil is hot, add the eggplant slices in an even layer. Cook on both sides until browned and tender, 3 to 5 minutes per side. Drain on paper towels.
• On the bottom of the dish, arrange half the eggplant slices, overlapping each other slightly in concentric rings to form a single layer. Sprinkle evenly with salt and pepper. Top with half the tomatoes. Repeat the layers. Layer on the shredded cheese. Drizzle on the remaining tablespoon of olive oil.
• Bake for 25 minutes, then turn the oven heat down to 350°F Bake another 20 minutes, or until the eggplant slices are completely tender when pierced with the tip of a sharp knife and the top is lightly browned. If the cheese begins to brown too much before the eggplant is done, cover the baking dish with foil.
• Present the baking dish at table on a heatproof pad, scooping individual servings onto each plate.

TOMATO, SQUASH AND EGGPLANT GRATIN

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.