Eggplant Gratin

Chop up the onions and garlic and brown them with a tablespoon olive oil. Preheat the oven to 375 F.

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Cut the eggplants into 1 cm thick slices.

Eggplant gratin. Drizzle olive oil over the slices on a baking sheet. Leave to drain for 20-30 minutes. Wash and slice the eggplant.

Eggplant Gratin comes from the south of France which shares not only the Mediterranean with Italy but also their. 3 tablespoons olive oil. 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.

Place in a colander and sprinkle some salt on the slices. Drain and season with salt and pepper. Heat about 18-inch of olive oil in a very large frying pan over medium heat.

Preheat the oven to 400 degrees F. Eggplant Gratin is the French version and Eggplant Parmesan is Italian. Add the tomato sauce to the onions and garlic.

13 cup plus 2 tablespoons minced fresh parsley leaves. Sprinkle both sides with salt and pepper and brush with olive oil. In the oiled gratin dish arrange the eggplant slices purple side up in overlapping rows with tomato sauce and cheese slices between each row.

Step 1 For the gratin topping. 1 12 cups finely chopped onion. Pour about ½ cup of the tomato puree on top.

Combine the panko pecorino oil oregano salt and pepper in a medium bowl. Sprinkle salt over the eggplant and bake for 20 minutes until brown. A 1-pound eggplant cut into 12-inch pieces.

Step 2 For the eggplant and. When the oil is almost smoking add several slices of eggplant and cook turning. Bake for about 20 minutes until eggplant.

Repeat a second time with the rest of the eggplant. 12 cup freshly grated. Mix until the crumbs are evenly coated with the oil.

How to Make Eggplant and Potato Gratin. Place sliced eggplant on a parchment lined baking pan you might need to use 2 pans. Arrange a layer of eggplant slices in each of 2 individual gratin dishes.

Now shallow fry them in oil. Pat the eggplant slices dry with a cloth napkin. Mix half-and-half egg ricotta cheese 14 cup Parmesan cheese salt and 18 teaspoon pepper together in a bowl.

Now peel the potatoes and cut into juliennes.

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