Eggplant Gratin

Drain and season with salt and pepper. Sprinkle both sides with salt and pepper and brush with olive oil.

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Pour about ½ cup of the tomato puree on top.

Eggplant gratin. Drizzle olive oil over the slices on a baking sheet. A 1-pound eggplant cut into 12-inch pieces. Mix until the crumbs are evenly coated with the oil.

Place in a colander and sprinkle some salt on the slices. Cut the eggplants into 1 cm thick slices. Bake for about 20 minutes until eggplant.

1 12 cups finely chopped onion. Step 2 For the eggplant and. Chop up the onions and garlic and brown them with a tablespoon olive oil.

How to Make Eggplant and Potato Gratin. Eggplant Gratin comes from the south of France which shares not only the Mediterranean with Italy but also their. Preheat the oven to 400 degrees F.

Now shallow fry them in oil. Combine the panko pecorino oil oregano salt and pepper in a medium bowl. To assemble the gratin in an 8 x 11 ovenproof dish pour half of the tomato sauce on the bottom and arrange half of the eggplant slices on top overlapping as needed.

Add the tomato sauce to the onions and garlic. Pat the eggplant slices dry with a cloth napkin. Arrange a layer of eggplant slices in each of 2 individual gratin dishes.

Step 1 For the gratin topping. 3 tablespoons olive oil. Heat about 18-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. Mix half-and-half egg ricotta cheese 14 cup Parmesan cheese salt and 18 teaspoon pepper together in a bowl. Place sliced eggplant on a parchment lined baking pan you might need to use 2 pans.

In the oiled gratin dish arrange the eggplant slices purple side up in overlapping rows with tomato sauce and cheese slices between each row. Preheat the oven to 375 F. Wash and slice the eggplant.

Eggplant Gratin is the French version and Eggplant Parmesan is Italian. Sprinkle salt over the eggplant and bake for 20 minutes until brown. 13 cup plus 2 tablespoons minced fresh parsley leaves.

12 cup freshly grated. Leave to drain for 20-30 minutes. Now peel the potatoes and cut into juliennes.

Repeat a second time with the rest of the eggplant.

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