Hello everybody, welcome to our recipe page. Today I will show you a way to make a special dish, Eggplant and Tomato Gratin. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be smell and look delicious.
Eggplant and Tomato Gratin Recipe. 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. 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.
You can cook Eggplant and Tomato Gratin using 7 ingredients and 4 steps. Here is how you achieve it.
Ingredients of Eggplant and Tomato Gratin
Take 1 of medium eggplant.
Make ready 2 of tomatos.
You need 1 tbsp of dried herbs (oregano, basil, etc).
Prepare 1 clove of garlic, finely chopped.
It’s 1/2 cup of milk (or heavy cream if you prefer).
Take 3/4 cup of shredded fontina cheese (mozzarella or any other nice white cheese works too).
You need of salt and pepper.
With your hands or two spoons, gently mix the vegetables and.To assemble the gratin: Put the tomato slices on a shallow plate to drain for a few minutes and then discard the collected juices.Sprinkle again with mint and feta.Repeat with alternating rows of tomato and eggplant slices, seasoning each as you go, and occasionally pushing the rows back.
Eggplant and Tomato Gratin instructions
Heat oven to 350°F. Spray a shallow oven-safe dish with nonstick cooking spray..
Slice eggplant into 1/4 inch to 1/2 inch slices. Slice the tomato into somewhat thin slices. Arrange in the dish so that nothing is overlapping..
Sprinkle with the herbs and garlic. Pour the milk or cream on top of everything. Then top with the shredded cheese. Salt and pepper to taste..
Cover with foil and bake for 45 minutes until bubbly. Remove foil and bake another 10 minutes until cheese has slightly browned. Let cool slightly before enjoying!.
Eggplant-Tomato Gratin (Wendy Goodfriend). "When my garden is producing in full summer, I love to make vegetable gratins.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.
Try this Eggplant and Tomato Gratin recipe, or contribute your own.Put the tomatoes through the medium blade of a food mill.Spoon a small amount of tomato sauce over the bottom and top with one-third of the eggplant.Layer eggplant and tomato slices alternately in an oiled baking dish, seasoning each layer with salt and pepper.Sprinkle with herbs and drizzle with olive oil.
