Eggplant Gratin
Eggplant Gratin

Hey everyone, it is me, Dave, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, eggplant gratin. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Next, add a second layer of eggplant. In a large bowl, toss together the eggplant rounds, tomatoes, lemon zest, thyme, garlic, and Ā¼ cup of olive oil. Place the eggplant and potatoes in a large bowl and drizzle with the ghee. One of the BEST Eggplant recipes ever is right here!

Eggplant Gratin is one of the most favored of recent trending meals in the world. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions daily. Eggplant Gratin is something which I have loved my entire life. They’re fine and they look wonderful.

To get started with this particular recipe, we must prepare a few components. You can cook eggplant gratin using 13 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to make Eggplant Gratin:
  1. Prepare 1 large eggplant
  2. Make ready 1/2 teaspoon pepper and salt to taste
  3. Get 1 cup marinara sauce, I used mine available in my profile or in search
  4. Take 12 slices pepperoni
  5. Prepare 1/4 cup plus 2 tablespoons freshly grated romano cheese, divided use
  6. Make ready 1/4 cup ricotta cheese
  7. Prepare 1/2 teaspoon italian seasoning spice blend
  8. Take 1 large egg
  9. Take 1 teaspoon hot sauce, such as franks brand
  10. Prepare 1 tablespoon olive oil
  11. Prepare 3 green onions, sliced
  12. Take 1/2 cup italian four cheese blend, shredded
  13. Take 1/4 cup heavy cream

Place on an ungreased baking sheet. 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. It doesn't matter whether you call it eggplant parmesan or eggplant gratin!.

Instructions to make Eggplant Gratin:
  1. Spray a baking dish with non stick spray. Preheat oven to 425
  2. Peel eggpant and slice crosswise into 1 inch slices
  3. Add pepperoni to large non stick skillet and cook on medium low until crisp, about 5 minutes. Remove and save for later
  4. Season slices with salt and pepper. Heat the oil in the skillet the ppepperoni was cooked in. Non stick is important to pan roasting the eggplant with very little oil. On medium heat cook eggplant slices on both sides until golden and tender. Resist the thought that you need more oil, for best flavor you want them almost dry roasted in the skillet
  5. While that is vooking whisk together in a bowl the ricotta cheese, egg, cream, 1/4 cup romano cheese, hot sauce , 1/4 teaspoon pepper and Italian seasoning. Blend well. Set aside
  6. Add a thin layer of marinara sauce to the prepared baking dish
  7. Layer cooked eggpant, slightly overlapping in dish
  8. Cover with remainig marinara sauce
  9. Spread ricotta cheese mixture evenly over top
  10. Sprinkle with remaining 2 tablespoons romano cheese and the italian four cheese blend
  11. Add reserved pepperoni slices on top of cheese
  12. Bake for 20 to 25 minutes until cheese is melted and sauce is bubbling

An easy to make baked casserole with the flavors of Southern France and Italy. It doesn't matter whether you call it eggplant parmesan or eggplant gratin!. This is a delicious dish that is low carb, keto-friendly, and has no added sugar. Pour the eggplant and tomato mixture into the eggplants and top each with the remaining gratin topping. Sprinkle the mozzarella over the top.

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