Eggplant Gratin. Tender slices of eggplant, layers of tomatoes and chunks of tangy goat cheese are a quick and easy side dish Eggplant Gratin. Recipe adapted from 'Dinner: Changing the Game,' by Melissa Clark. A delicious eggplant gratin where eggplant is stuffed with tomatoes and bell peppers and baked in a creamy cheese Nutritional Information.

Summer zucchini, eggplant, and tomatoes, beautifully presented in a baked casserole gratin. › Zucchini, Eggplant, Tomato Gratin. Eggplant Gratin With Feta Cheese This creamy and scrumptious Eggplant Gratin is smothered with a secret white sauce and topped with a generous layer or Gruyere cheese. Then serve this delicious Healthy Eggplant And Zucchini Gratin. You can cook Eggplant Gratin using 13 ingredients and 12 steps. Here is how you cook that.

Ingredients of Eggplant Gratin

1. Prepare 1 of large eggplant.
2. You need 1/2 teaspoon of pepper and salt to taste.
3. Prepare 1 cup of marinara sauce, I used mine available in my profile or in search.
4. It’s 12 slices of pepperoni.
5. It’s 1/4 cup of plus 2 tablespoons freshly grated romano cheese, divided use.
6. You need 1/4 cup of ricotta cheese.
7. Prepare 1/2 teaspoon of italian seasoning spice blend.
8. You need 1 of large egg.
9. You need 1 teaspoon of hot sauce, such as franks brand.
10. It’s 1 tablespoon of olive oil.
11. It’s 3 of green onions, sliced.
12. You need 1/2 cup of italian four cheese blend, shredded.
13. Prepare 1/4 cup of heavy cream.

Recipe for Eggplant-Tomato Gratin from Heart & Soul in the Kitchen by Jacques Pépin. Eggplant-Tomato Gratin (Wendy Goodfriend). "When my garden is producing in full summer, I love. Eggplant Gratin recipe: The skin of eggplant contains an Coat eggplant with shallots with lard and season with S&P. 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.

Eggplant Gratin instructions

1. Spray a baking dish with non stick spray. Preheat oven to 425.
2. Peel eggpant and slice crosswise into 1 inch slices.
3. Add pepperoni to large non stick skillet and cook on medium low until crisp, about 5 minutes. Remove and save for later.
4. Season slices with salt and pepper. Heat the oil in the skillet the ppepperoni was cooked in. Non stick is important to pan roasting the eggplant with very little oil. On medium heat cook eggplant slices on both sides until golden and tender. Resist the thought that you need more oil, for best flavor you want them almost dry roasted in the skillet.
5. While that is vooking whisk together in a bowl the ricotta cheese, egg, cream, 1/4 cup romano cheese, hot sauce , 1/4 teaspoon pepper and Italian seasoning. Blend well. Set aside.
6. Add a thin layer of marinara sauce to the prepared baking dish.
7. Layer cooked eggpant, slightly overlapping in dish.
8. Cover with remainig marinara sauce.
9. Spread ricotta cheese mixture evenly over top.
10. Sprinkle with remaining 2 tablespoons romano cheese and the italian four cheese blend.
11. Add reserved pepperoni slices on top of cheese.
12. Bake for 20 to 25 minutes until cheese is melted and sauce is bubbling.

But in a pinch, you can use globe eggplants. Rinse eggplant slices and pat dry. My very favorite recipe for eggplant is my Eggplant Parmesan recipe, and although I love my healthier version of it, I was craving something new. Eggplant is a common substitute for meat dishes and adds some bulk to this gratin. Like zucchini, it has a distinctive taste that many consider less bland than many vegetables.