Brad's eggplant au gratin. This EGGPLANT GRATIN or Aubergine Gratin makes a crowd-pleasing side dish! Tender eggplant is smothered with a fingerlickin tomato cream sauce, topped with Gruyere I first made Eggplant Au Gratin for my husband's birthday and everyone absolutely loved it. As a matter of fact, what not love?
Brush both sides of eggplant slices with oil.
Place on an ungreased baking sheet.
Saute in oil until golden brown. #Eggplant #AuGratin #EggplantAuGratin #Vegetable A delicious eggplant recipe, not a real Au Gratin recipe but something healthier no cheese and flour in.
You can have Brad's eggplant au gratin using 6 ingredients and 8 steps. Here is how you achieve it.
Ingredients of Brad's eggplant au gratin
- It's 1 of lg eggplant.
- It's 8-12 slices of swiss cheese.
- Prepare of Garlic powder, salt, and pepper.
- You need 2 cups of half and half.
- Prepare 2 tbs of flour.
- It's of Bread crumbs.
Look no further than the eggplant gratin for a go-to side that's as easy to whip up as it is versatile, pairing well with just about every protein. Staples like lemon, garlic, thyme and good-quality olive oil are all you need to enhance the flavors of already-delicious eggplant and tomatoes. This is a delicious, low-fat version of eggplant Parmesan. Instead of the usual heavy, breaded fried eggplant, here the eggplant is roasted and sliced, then layered with a rich tomato sauce and freshly grated Parmesan, and baked.
Brad's eggplant au gratin step by step
- Slice eggplant very thin..
- Grease a 9x13 baking pan.
- Lay eggplant in pan in layers. Between each layer, sprinkle with salt, pepper, and garlic powder. Also lay down 4 slices of cheese..
- Continue until all eggplant is used..
- Mix flour with cold half and half. Pour over the top of casserole. Shake a little to work out air bubbles between layers..
- Top lightly with bread crumbs..
- Bake at 375 around 20-25 minutes. Remove when top gets nice and browned..
- Let rest a couple minutes. Serve and enjoy..
Add the chopped eggplant and cook over low-medium heat, just below simmering point, for one hour or until the eggplant is completely soft and the sauce has reduced to a slightly runny chutney-style consistency. Chicons au gratin is a Belgian national dish consisting of braised Belgian endives (aka chicons) wrapped in slices of baked ham and covered with a Chicons au gratin is wonderful for a friendly family-style meal. There's nothing fancy about this dish, yet it appears as if the cook made a big effort. Eggplant, mushrooms, lemon juice, milk, black pepper, red hot pepper sauce, bread crumbs, salt, butter, all-purpose flour, heavy whipping cream, nutmeg, eggs, parmesan cheese. On each eggplant slice, lay a zucchini slice, a pepper strip and a basil leaf.
