Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, eggplant and tomato gratin. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Summer zucchini, eggplant, and tomatoes, beautifully presented in a baked casserole gratin. Normally I would look at something like this and think it's waaaay too complicated. But this summer vegetable gratin is actually quite straightforward.
Eggplant and Tomato Gratin is one of the most favored of current trending meals in the world. It’s enjoyed by millions daily. It is easy, it’s quick, it tastes delicious. They are nice and they look fantastic. Eggplant and Tomato Gratin is something that I have loved my entire life.
To get started with this recipe, we have to prepare a few components. You can cook eggplant and tomato gratin using 7 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Eggplant and Tomato Gratin:
- Get 1 medium eggplant
- Get 2 tomatos
- Get 1 tbsp dried herbs (oregano, basil, etc)
- Make ready 1 clove garlic, finely chopped
- Get 1/2 cup milk (or heavy cream if you prefer)
- Make ready 3/4 cup shredded fontina cheese (mozzarella or any other nice white cheese works too)
- Make ready salt and pepper
Cover two baking sheets To assemble the gratin: Put the tomato slices on a shallow plate to drain for a few minutes and then discard the collected juices. Grafting tomato on eggplant rootstock is one way of eliminating bacterial wilt, which is a very destructive disease of tomato. Try this Eggplant and Tomato Gratin recipe, or contribute your own. Put the tomatoes through the medium blade of a food mill.
Instructions to make Eggplant and Tomato Gratin:
- Heat oven to 350°F. Spray a shallow oven-safe dish with nonstick cooking spray.
- Slice eggplant into 1/4 inch to 1/2 inch slices. Slice the tomato into somewhat thin slices. Arrange in the dish so that nothing is overlapping.
- Sprinkle with the herbs and garlic. Pour the milk or cream on top of everything. Then top with the shredded cheese. Salt and pepper to taste.
- Cover with foil and bake for 45 minutes until bubbly. Remove foil and bake another 10 minutes until cheese has slightly browned. Let cool slightly before enjoying!
Spoon a small amount of tomato sauce over the bottom and top with one-third of the eggplant. We found this to be very bland. I will say I did exactly as called for in recipe. Bumped up the soup mixture with garlic powder also used fresh oregano instead of basil used red onion serving serving with ravioli. In an oven proof dish, mix eggplants, garlic and half oil, half salt and half pepper (I Do another layer the same way with tomato slices then cover with remaining eggplant.
So that’s going to wrap it up for this exceptional food eggplant and tomato gratin recipe. Thanks so much for your time. I’m sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
