Recipe: Tasty Eggplant Gratin

Eggplant Gratin. Next, add a second layer of eggplant. Mash feta cheese and cream together with a fork. Mix in garlic, parsley, basil, olive oil, salt, and pepper.

Spoon half the marinara sauce into each dish. Brush both sides of eggplant slices with oil. Place on an ungreased baking sheet. You can have Eggplant Gratin using 17 ingredients and 12 steps. Here is how you cook that.

Ingredients of Eggplant Gratin

1. Prepare 5 of Eggplant.
2. Prepare 150 grams of Melting type cheese.
3. You need 1 of Dried parsley.
4. It's of Deluxe Tomato Sauce:.
5. Prepare 1/2 of Onion.
6. You need 1 of Carrot.
7. You need 4 clove of Garlic.
8. It's 1 can of Canned whole tomatoes.
9. Prepare 3 tbsp of Olive oil.
10. Prepare 1 of Bay leaf.
11. You need 1 of Consomme soup stock cube.
12. It's 1 dash of Salt and pepper.
13. It's 2 tbsp of White flour.
14. Prepare 100 ml of Water.
15. Prepare 100 ml of Red wine.
16. Prepare 2 tbsp of Ketchup.
17. It's 2 tsp of Japanese Worcestershire-style sauce.

In a large bowl, toss together the eggplant rounds, tomatoes, lemon zest, thyme, garlic, and ¼ cup of olive oil. View the full recipe at foodnetwork.com. One of the BEST Eggplant recipes ever is right here! This EGGPLANT GRATIN or Aubergine Gratin makes a crowd-pleasing side dish!

Eggplant Gratin step by step

1. Finely mince the carrot, onion, and garlic. Parboil the carrots for about 5 minutes..
2. Cut the eggplant into 1 cm thick slices and soak in water to remove any bitterness. Remove the stringy parts from the whole tomatoes and mash them through a sieve to make smooth. You can omit this step if you need to..
3. Put olive oil and garlic in a cool frying pan and then turn the heat to low..
4. Once the garlic becomes golden, add the onion and continue cooking. When the onion becomes transparent, add the carrot and continue cooking..
5. Pour in the red wine and cook off the alcohol. Once the alcohol has cooked off, add the whole tomatoes, consomme, and bay leaf..
6. Flavor with ketchup and Japanese Worcestershire sauce. Season with salt and pepper, but please remember that the cheese also contains some salt..
7. Mix the flour with 100 ml of water and add to the pan. Simmer on low heat for 5 minutes. Once it becomes nice and thick, the deluxe tomato sauce is complete..
8. Heat a frying pan with olive oil and cook both sides of the eggplant slices. Once they have slightly browned, cover with a lid and steam..
9. When the eggplant slices have cooked, line them up in a heat-resistant dish and coat with lots of tomato sauce. Top with cheese..
10. Bake in a preheated 250°C oven for 5 minutes while paying attention to the state of the cheese and brownness..
11. Garnish with dried parsley and it's done!.
12. If you make extra sauce, you can use the leftovers for pizza. It's convenient to have stored in the freezer. This photo shows pizza toast..

Tender eggplant is smothered with a fingerlickin tomato cream sauce, topped with Gruyere cheese and baked until bubbly perfection. It's a recipe you'll be making over and over again! Remove from heat; stir in Parmesan cheese, garlic powder, salt, nutmeg, and white pepper. Pour the eggplant and tomato mixture into the eggplants and top each with the remaining gratin topping. Sprinkle the mozzarella over the top.