EGGPLANT GRATIN
Steps:
- Preheat the oven to 400 degrees F.
- Heat about 1/8-inch of olive oil in a very large frying pan over medium heat. When the oil is almost smoking, add several slices of eggplant and cook, turning once, until they are evenly browned on both sides and cooked through, about 5 minutes. Be careful, it splatters! Transfer the cooked eggplant slices to paper towels to drain. Add more oil, heat, and add more eggplant until all the slices are cooked.
- Meanwhile, in a small bowl, mix together the ricotta, egg, half-and-half, 1/4 cup of the Parmesan, 1/8 teaspoon salt, and 1/8 teaspoon pepper.
- In each of 2 individual gratin dishes, place a layer of eggplant slices, then sprinkle with Parmesan, salt and pepper and spoon 1/2 of the marinara sauce. Next, add a second layer of eggplant, more salt and pepper, half the ricotta mixture, and finally 1 tablespoon of grated Parmesan on top.
- Place the gratins on a baking sheet and bake for 25 to 30 minutes or until the custard sets and the top is browned. Serve warm.
EGGPLANT GRATIN
I have made this dish a few times now, and it is a wonderful light lunch option, or a nice vegetable side dish for roasted or grilled meat.
Provided by Deborah Mele
Categories Vegetables - Eggplant
Time 1h25m
Number Of Ingredients 14
Steps:
- Preheat the oven broiler and line a baking sheet with aluminum foil.
- Remove the top and tail from each eggplant, then slice crosswise in 1/2 inch slices.
- Lightly oil the foil on the baking sheet and lay the eggplant slices side by side.
- Brush the top of the slices with a little olive oil, then broil until softened and beginning to brown.
- Turn the slices over and continue to cook the rest in the same manner.
- In a bowl, mix the chopped tomatoes, garlic, a couple of teaspoons of olive oil, and basil.
- Mix well, then season with salt and pepper.
- Preheat oven to 375 degrees F.
- Lightly oil an 8 or 9 inch oven-proof casserole.
- Use a large spoon to ladle a good sized spoonful of the chopped tomatoes on the bottom of the casserole dish and spread evenly across the bottom.
- Begin to lay the eggplant slices on top of the chopped tomatoes, overlapping them slightly, until you have covered the tomatoes.
- Place a your of the sliced tomatoes in the same manner on top of the eggplant, and use a tablespoon to add a few dollops of the chopped tomato mixture on top.
- Sprinkle with the grated parmesan, and then complete the eggplant and tomato layer once more, using the rest of the chopped tomato mixture to cover the top.
- Mix together the crumb topping ingredients, rubbling in the oil.
- Sprinkle the crumb mixture across the top of the casserole.
- Cover with aluminum foil and bake 20 to 25 minutes or until bubbly.
- Remove the foil and continue to cook an additional 15 minutes or until the crumb mixture is golden brown.
- Let rest at room temperature 15 minutes before serving.
Nutrition Facts : Calories 620 calories, Carbohydrate 67 grams carbohydrates, Cholesterol 24 milligrams cholesterol, Fat 34 grams fat, Fiber 12 grams fiber, Protein 18 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 2 cups, Sodium 868 grams sodium, Sugar 19 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 24 grams unsaturated fat
ROASTED TOMATO AND EGGPLANT GRATIN
Steps:
- For the gratin topping: Combine the panko, pecorino, oil, oregano salt and pepper in a medium bowl. Mix until the crumbs are evenly coated with the oil.
- For the eggplant and tomatoes: Preheat the oven to 375 degrees F. Combine the onions, cherry tomatoes, heirloom tomatoes, tomato puree, oil, soy, sriracha, garlic and eggplant flesh in a large bowl. Add half of the gratin topping. With your hands or two spoons, gently mix the vegetables and topping until thoroughly combined.
- Put the scooped-out eggplants in a baking dish. Pour the eggplant and tomato mixture into the eggplants and top each with the remaining gratin topping. Sprinkle the mozzarella over the top. Bake, uncovered, until the eggplants are tender and the tops are lightly browned, 45 to 60 minutes. If after 30 minutes the tops are browning too rapidly, cover the dish with foil for the remaining cooking time.
- Remove from oven and let rest for 10 minutes before serving. Drizzle with olive oil to taste.
EGGPLANT AND TOMATO GRATIN
Make and share this Eggplant and Tomato Gratin recipe from Food.com.
Provided by Boomette
Categories Onions
Time 47m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cut the ends of the eggplants, then cut in slices of 1/2 inch thickness. In an oven proof dish, mix eggplants, garlic and half oil, half salt and half pepper (I mixed everything in a large bowl). Lay out the eggplant slices in one layer in a baking dish (I used a large baking pan and I made half recipe). Cook under the preheated grill of the oven (6 inches apart from the grill), for about 6 minutes or until golden (flip them one time).
- In a large baking dish (I sprayed it with PAM), put half of the eggplants, cover with onion slices and sprinkle with half of the italian seasoning. Drizzle with half of the remaining oil and sprinkle with half of the remaining salt and pepper. Do another layer the same way with tomato slices then cover with remaining eggplant. Add italian seasoning. Cook in the preheated oven of 400F for about 20 minutes or until bubbly and golden. Sprinkle with asiago and mozzarella and put under preheated grill for 1 minute or until the cheese has melted and is golden.
LIGHTER EGGPLANT GRATIN
This light and easy version of eggplant gratin uses 1% milk and light butter - but tastes like true creamy, cheesy gratin!
Provided by bananalia
Categories Fruits and Vegetables Vegetables Eggplant
Time 1h8m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat sherry and olive oil in a large skillet over medium-high heat until bubbling. Add shallot, garlic, and red pepper flakes. Saute until fragrant, about 2 minutes. Add eggplant, zucchini, and red bell pepper. Saute, stirring frequently, until pepper is soft, 8 to 10 minutes. Remove from heat. Add basil, salt, and pepper.
- Melt margarine in a saucepan over medium heat. Add flour; season with salt and pepper. Whisk rapidly until smooth, about 1 minute. Add milk. Bring to a boil; stir until thickened, about 2 minutes. Reduce heat to medium-low. Add 1/4 cup cheese blend and stir until melted. Toss eggplant mixture in the cheese sauce; transfer to a nonstick baking pan.
- Bake in the preheated oven for 15 minutes. Top evenly with remaining 3/4 cup cheese blend; continue baking until set, about 15 minutes more.
Nutrition Facts : Calories 289.3 calories, Carbohydrate 20.4 g, Cholesterol 24.7 mg, Fat 18 g, Fiber 3.7 g, Protein 11.1 g, SaturatedFat 7 g, Sodium 596.1 mg, Sugar 3.9 g
EGGPLANT AND TOMATO GRATIN
Adapted from Cooking Light. Love this with fresh off the vine maters. Per serving: 87 calories, 2.8 g fat, 11.2 g carb, 4 g fiber, 6 mg cholesterol.
Provided by ratherbeswimmin
Categories Vegetable
Time 1h56m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Coat a baking sheet with cooking spray.
- Place eggplant slices in a single layer of the baking sheet.
- Coat slices with cooking spray; sprinkle with salt.
- Bake in a 375° oven for 16 minutes, turning eggplant after 8 minutes.
- In a small bowl, mix together the cheese, oregano, pepper, and garlic.
- Arrange half the eggplant slices in an 8x8 square baking dish that has been coated with cooking spray.
- Place half the tomato slices over the eggplant.
- Top with half the zucchini slices; sprinkle with half the cheese mixture.
- Repeat layers; bake, covered, at 375° for 1 hour.
- Uncover and bake 10 more minutes or until vegetables are tender and cheese is golden.
Nutrition Facts : Calories 60.5, Fat 2.1, SaturatedFat 1.1, Cholesterol 5.5, Sodium 104.3, Carbohydrate 7.8, Fiber 3.3, Sugar 3.5, Protein 4.1
GRILLED EGGPLANT AU GRATIN
Provided by Metro
Time 1h16m
Yield 4
Number Of Ingredients 6
Steps:
- On the grill or the frying panCut eggplant into slices ¾-in. (2cm) thick. Season with salt and pepper.In a bowl, add 1 tsp. (5 mL) rosemary. Drizzle with balsamic vinegar and 1 Tbsp (15 mL). Marinate for 1 hour.Put on the grill or the frying pan, drizzle with remaining olive oil and cook 2 - 3 minutes, to medium-high.Turn eggplant slices over, top with cheese, season with salt, pepper and remaining rosemary.
EGGPLANT GRATIN
Categories Side Bake Steam Vegetarian Quick & Easy Casserole/Gratin Parmesan Eggplant Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 2
Number Of Ingredients 6
Steps:
- In a heavy skillet cook the onion in 2 tablespoons of the oil over moderately low heat, stirring occasionally, until it is golden. While the onion is cooking, in a steamer set over boiling water steam the eggplant, covered, for 10 minutes, or until it is tender, transfer it to a colander, and let it drain 5 minutes. In a bowl toss together the eggplant, the onion mixture, 1/3 cup of the parsley, and the salt and pepper to taste and spread the mixture in a greased 3-cup shallow baking dish. In a small bowl stir together the Parmesan, the bread crumbs, and the remaining 2 tablespoons parsley, sprinkle the mixture over the eggplant mixture, and drizzle the top with the remaining 1 tablespoon oil. Bake the gratin in the middle of a preheated 400°F. oven for 20 minutes, or until the topping is golden and the mixture is bubbling around the edges.
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SPICY EGGPLANT GRATIN RECIPE - CHRIS BEHR | FOOD & WINE
From foodandwine.com
5/5 (3)Category EggplantServings 6Total Time 2 hrs
- Position racks in the upper and lower thirds of the oven and preheat to 375°. Line 2 large rimmed baking sheets with foil. Divide the eggplant between the prepared baking sheets and toss each sheet with 2 tablespoons of the olive oil. Season with salt and black pepper and spread out in a single layer. Bake for 45 minutes, until golden brown; rotate the baking sheets halfway through baking. Keep the oven on.
- Meanwhile, heat 1/4 cup of the olive oil in a large enameled cast-iron casserole. Add the onion, season with salt and cook over moderately low heat, stirring occasionally, until softened, 8 minutes. Add the garlic, crushed red pepper and 5 of the basil leaves and cook, stirring, until the garlic is softened and fragrant, 1 minute. Add the tomatoes and simmer, stirring occasionally, until the sauce is thickened, about 45 minutes. Let cool slightly, then transfer to a food processor and pulse until almost smooth; season with salt. You should have about 6 cups of tomato sauce.
- Spread 1 cup of the sauce in the bottom of a 2 1/2-quart shallow baking dish. Top with half of the eggplant and the remaining basil leaves. Drizzle with 1 tablespoon of the olive oil. Spread 2 cups of the sauce on top and sprinkle with half of each cheese. Drizzle with 1 tablespoon of the olive oil. Top with the remaining eggplant, sauce, scamorza and 1 tablespoon of olive oil.
- Bake the gratin in the upper third of the oven for about 30 minutes, until bubbling. Remove from the oven and preheat the broiler to high. Sprinkle the remaining 1/2 cup of Parmesan over the top and broil for 3 minutes, until golden brown. Let cool for 10 minutes before serving.
GRATIN WITH ZUCCHINI AND EGGPLANT - RECIPE | TASTYCRAZE.COM
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- In a large mixing bowl toss eggplant slices with olive oil, salt and pepper. Note that eggplant absorbs the oil quickly. Immediately toss eggplant and oil so that the oil gets distributed evenly.
- Spread on a baking sheet and bake for 15 minutes. Remove from oven, turn eggplant slices over and then continue to bake until the eggplant is soft another 5 to 10 minutes.
- While eggplant is baking, whisk together half-and-half, ricotta, 1/2 cup of the parmesan cheese, thyme or basil, and eggs in a bowl until combined.
EGGPLANT, SQUASH AND TOMATO GRATIN – FINDING FOOD
From foodsharedwithfriends.com
Servings 6Total Time 2 hrsCategory Main Course
- Get the freshest squash and eggplant you can: Source from garden or farmers market if possible. Slice squash and eggplant as well as the two onions about a 1/4 inch thick slices. Lay out the slices on large cookie sheets or half-sheet pans. Salt and pepper one side of each slice and brush lightly with olive oil. While you are prepping the vegetables, preheat your indoor or outdoor grill. (Note: If you don't have either type of grill you can roast everything can be laid out on sheet pans and roasted in a 425° oven until tender with some charring.)
- Grill or roast the vegetables until just beginning to get tender (they will cook more in the casserole). Grill on one side until you you see moisture begin to show on the upper surface. That is an easy way to know it is time to flip each slice of eggplant and squash is to look for little beads of moisture appearing on the surface of each slice. Depending on your grilling equipment you may have to do the grilling in several batches. Stack all of the squash, eggplant and onion on one of the sheet pans or on a plate.
- Saute in a little olive oil the chopped shallots and the corn kernels which has been cut off the cobs. Salt and pepper while they are sauteing.
- To assemble the casserole, brush a little olive oil on the bottom of an 8 by 10 casserole dish. Spread a layer of marinara on the bottom of the dish. Layer squash, eggplant, onion, and corn/shallots (four layers); place a layer of fresh tomato slices and top with tallegio. Spread another layer of marinara, and do the same four layers plus fresh tamato slices and tallegio. If you have enough of everything, repeat one more time. Top the gratin with the mixture of panko and grated cheeses. You can stop at this point and refrigerate, say you are doing the prep and assembly on Friday for a Saturday evening dinner party.
EGGPLANT AND TOMATO GRATIN RECIPE | MYRECIPES
From myrecipes.com
4.5/5 (7)Calories 87 per servingServings 8
- Arrange eggplant slices in a single layer on a baking sheet coated with cooking spray. Coat slices with cooking spray; sprinkle with salt. Bake at 375° for 16 minutes, turning eggplant over after 8 minutes. Combine cheese, oregano, pepper, and garlic in a bowl.
- Arrange half of eggplant slices in an 8-inch square baking dish coated with cooking spray. Arrange half of tomato slices over eggplant slices. Top with half of zucchini slices; sprinkle with half of cheese mixture. Repeat procedure with remaining eggplant slices, tomato slices, zucchini slices, and cheese mixture.
- Bake, covered, at 375° for 1 hour. Uncover and bake an additional 10 minutes or until vegetables are tender and cheese is golden brown.
CHEESY BROWN RICE GRATIN WITH ZUCCHINI & EGGPLANT RECIPE ...
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4/5 (24)Total Time 1 hr 15 minsServings 6Calories 354 per serving
- Combine eggplant, zucchini, 1/4 teaspoon salt, and 1 tablespoon olive oil in a bowl; toss to combine. Place eggplant mixture evenly on a large baking sheet coated with cooking spray. Bake at 400° for 15 minutes. Place vegetables in a large bowl.
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