Hello everybody, it is Drew, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, eggplant and tomato gratin. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Eggplant and Tomato Gratin is one of the most well liked of current trending meals on earth. It is easy, it is fast, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look fantastic. Eggplant and Tomato Gratin is something that I’ve loved my whole life.
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. Meanwhile, to make the tomato sauce, heat the olive oil in a large, heavy, preferably nonstick skillet over medium heat and add the onion. Tender slices of eggplant, layers of tomatoes and chunks of tangy goat cheese are a quick and easy side dish, perfect to accompany any entrée.
To get started with this particular recipe, we must prepare a few components. You can cook eggplant and tomato gratin using 7 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Eggplant and Tomato Gratin:
- Prepare 1 medium eggplant
- Take 2 tomatos
- Get 1 tbsp dried herbs (oregano, basil, etc)
- Get 1 clove garlic, finely chopped
- Take 1/2 cup milk (or heavy cream if you prefer)
- Get 3/4 cup shredded fontina cheese (mozzarella or any other nice white cheese works too)
- Make ready salt and pepper
Lay out the eggplant slices in one layer in a baking dish (I used a large baking pan and I made half recipe). Provençal Eggplant-Tomato Gratin is a smoky, herby use for late-summer produce. Get the recipe at Food & Wine. Plain and simple, this tomato and eggplant gratin is delicious.
Instructions to make Eggplant and Tomato Gratin:
- 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!
While the eggplant is soaking, place the tomato slices on a baking sheet lined with parchment paper (to prevent sticking) and drizzle lightly with olive oil. 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. We found this to be very bland.
So that’s going to wrap it up for this special food eggplant and tomato gratin recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
