Eggplant Gratin

Combine the panko pecorino oil oregano salt and pepper in a medium bowl. Bake for about 20 minutes until eggplant.

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A 1-pound eggplant cut into 12-inch pieces.

Eggplant gratin. In the oiled gratin dish arrange the eggplant slices purple side up in overlapping rows with tomato sauce and cheese slices between each row. When the oil is almost smoking add several slices of eggplant and cook turning. Step 1 For the gratin topping.

Place in a colander and sprinkle some salt on the slices. Eggplant Gratin comes from the south of France which shares not only the Mediterranean with Italy but also their. Leave to drain for 20-30 minutes.

Pour about ½ cup of the tomato puree on top. Preheat the oven to 400 degrees F. Mix until the crumbs are evenly coated with the oil.

1 12 cups finely chopped onion. Heat about 18-inch of olive oil in a very large frying pan over medium heat. Drain and season with salt and pepper.

Add the tomato sauce to the onions and garlic. Place sliced eggplant on a parchment lined baking pan you might need to use 2 pans. Cut the eggplants into 1 cm thick slices.

Sprinkle both sides with salt and pepper and brush with olive oil. Eggplant Gratin is the French version and Eggplant Parmesan is Italian. Step 2 For the eggplant and.

How to Make Eggplant and Potato Gratin. Mix half-and-half egg ricotta cheese 14 cup Parmesan cheese salt and 18 teaspoon pepper together in a bowl. Pat the eggplant slices dry with a cloth napkin.

Drizzle olive oil over the slices on a baking sheet. Sprinkle salt over the eggplant and bake for 20 minutes until brown. Preheat the oven to 375 F.

Wash and slice the eggplant. 12 cup freshly grated. Chop up the onions and garlic and brown them with a tablespoon olive oil.

Now shallow fry them in oil. Repeat a second time with the rest of the eggplant. 13 cup plus 2 tablespoons minced fresh parsley leaves.

Arrange a layer of eggplant slices in each of 2 individual gratin dishes. Now peel the potatoes and cut into juliennes. 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.

3 tablespoons olive oil.

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