Eggplant Gratin. Layer Eggplant, Fresh Mushrooms, Cheese And Pasta Sauce. Spread the cooked onions and bell peppers in an even layer at the bottom of the gratin dish. A delicious eggplant gratin where eggplant is stuffed with tomatoes and bell peppers and baked in a creamy cheese sauce with feta and herbs.
Tender eggplant is smothered with a fingerlickin tomato cream sauce, topped with Gruyere cheese and baked until bubbly perfection. It's a recipe you'll be making over and over again! Melt margarine in a saucepan over medium heat. You can have Eggplant Gratin using 5 ingredients and 8 steps. Here is how you achieve that.
Ingredients of Eggplant Gratin
- You need 1 of big eggplant.
- You need 1 of tomato.
- You need 100 g of mozzarella cheese.
- You need 1 of basil branch.
- It's of salt and black pepper.
Add flour; season with salt and pepper. Spoon a layer of sauce over the eggplant and sprinkle with basil and Parmesan. Brush both sides of eggplant slices with oil. Place on an ungreased baking sheet.
Eggplant Gratin instructions
- Put salt on the eggplant and let drain for 10 minutes to lose the bitterness.
- Cut and separate the other ingredients.
- Spread some tomato, eggplant and basil in a tart pan.
- Add some of the cheese.
- Put more tomatoes, eggplant, cheese and basil until the ingredients finish.
- Add at the end more cheese, salt and ground pepper.
- Bake in oven until the surface is golden.
- Serve immediately.
Arrange eggplant slices in a single layer on a baking sheet coated with cooking spray. Coat slices with cooking spray; sprinkle with salt. Combine cheese, oregano, pepper, and garlic in a bowl. Low Carb Eggplant Parmesan (Eggplant Gratin), is a tasty casserole loaded with fresh eggplant, melted cheese, garlic, herbs, and marinara sauce. An easy to make baked casserole with the flavors of Southern France and Italy.