How To make Eggplant Gratin
2 lb Japanese or round eggplants
Oil for frying 3 tb Virgin olive oil
1 Red onion; finely chopped
1 Garlic clove; finely chopped
1/2 ts Herbes de Provence
2 1/2 lb Ripe tomatoes
- peeled, seeded and chopped Salt Pepper, freshly milled Sugar, if needed 1/8 ts Saffron threads
2 Eggs
1 c Ricotta cheese
1/3 c Milk or whipping cream
1/2 c Grated Parmesan cheese
10 lg Basil leaves; cut or torn
- into small pieces 3 oz Gruyere cheese
- shredded or thinly sliced SLICE EGGPLANTS diagonally about 1/2-inch thick. Discard pieces that are all skin on one side. If using round eggplants, halve them lengthwise, then cut into 1/2 or 1/4 rounds, about 1/2-inch thick. Generously cover bottom of wide skillet with oil. When hot, add eggplant in single layer and fry until golden on both sides and flesh is tender. Drain on paper towels. Add more oil, if needed, and fry rest of eggplant. Make sure oil is hot each time you add a new batch. FOR SAUCE: Warm olive oil in skillet and add onion, garlic and herbs. Stir to coat onion with oil. Cook gently until onions soften, 12 to 15 minutes. Add chopped tomatoes, salt lightly and raise heat. Cook, stirring occasionally, until juice has evaporated and sauce is thick, about 15 minutes. Season to taste with salt and pepper. If tomatoes are on the acid side, add sugar to taste to correct balance. FOR CUSTARD: Cover saffron threads with a few tablespoons hot water and let stand a few minutes. In bowl, beat eggs and stir in ricotta cheese, milk and Parmesan cheese. Season with salt and pepper, then stir in saffron with liquid. FOR GRATIN: Spread a little tomato sauce over bottom of baking dish, then arrange a layer of eggplant slices, slightly overlapping. Season with salt and pepper, scatter half the basil, add Gruyere. Make another basil-eggplant layer. Cover with rest of the tomato sauce. Pour custard over the top. Preheat oven to 350F and bake 40 minutes or until custard sets and is a delicate golden brown. Remove from oven and allow to rest a few minutes before serving.
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Ingrédients :
2 aubergines
1 oignons
1 poivron vert
1 poivron rouge
3 tomates
170g de champignons
Coriandre
3 gousses d’ail
Sel, poivre, cumin, paprika
150g de fromage râpé
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The Best Eggplant Parmesan Recipe w/ Alex Guarnaschelli | The Best Thing I Ever Made | Food Network
Crispy fried eggplant smothered in flavorful marinara and bubbly cheese... what's NOT to like?
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The Best Eggplant Parmesan Recipe w/ Alex Guarnaschelli | The Best Thing I Ever Made | Food Network
Baked Aubergine Parmigiana | Gennaro Contaldo
If you’re looking for an Italian meat-free recipe for your family that’s tasty and quick to make, Gennaro has the answer with this delicious aubergine parmigiana. Homemade tomato sauce layered with slices of griddled aubergine, parmesan and finished with a crisp breadcrumb and mozzarella topping. Teatime will never be the same again.
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Cook Roasted Eggplant Parmesan with Ina Garten | Barefoot Contessa: Cook Like a Pro | Food Network
Ina roasts her eggplant instead of frying it in this still-decadent eggplant parm (plus, she uses jarred marinara)!
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Roasted Eggplant Parmesan
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 1 hr 45 min
Active: 20 min
Yield: 6 servings
Ingredients
2 1/2 pounds eggplant, unpeeled, halved lengthwise, and sliced 1/4 to 1/3 inch thick
3/4 cup good olive oil
1 tablespoon dried oregano
Kosher salt and freshly ground black pepper
1 (24-ounce) jar marinara sauce, such as Rao's
1/2 cup julienned fresh basil leaves
1 pound fresh buffalo mozzarella, thinly sliced
8 ounces garlic and herb goat cheese, such as Montrachet
1½ cups freshly grated Italian Parmesan cheese
For the Topping:
1 1/3 cups fresh bread crumbs from a country loaf
4 garlic cloves, minced
1/4 cup chopped fresh basil or parsley leaves
1/4 cup good olive oil
Directions
Preheat the oven to 400 degrees F and arrange three racks evenly spaced.
Lay the eggplant in one layer on three sheet pans and brush both sides with olive oil, using all the oil. Sprinkle with the oregano, crushing it lightly in your hands, then sprinkle with 1 1/2 tablespoons salt and 1 1/2 teaspoons pepper. Bake for 15 minutes. Turn the slices and rotate the pans in the oven and bake for another 10 minutes, until tender. Leave the oven at 400 degrees F.
In a 10 by 14 by 2-inch ceramic baking dish, spread a third of the marinara sauce. Arrange a third of the eggplant on top in one layer. Scatter a third of the basil, a third of the mozzarella, a third of the goat cheese, and a third of the Parmesan on top. Repeat twice, starting with the marinara and ending with the Parmesan, making sure each layer is evenly distributed.
For the topping, place the bread crumbs, garlic, and basil in a food processor and pulse to combine. Add the 1/4 cup olive oil and 1 teaspoon salt and pulse to moisten the crumbs. Sprinkle the mixture evenly over the dish.
Bake for 45 to 50 minutes, until bubbling and golden brown. Allow to sit at room temperature for 10 minutes before serving.
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Wagyu Beef Eggplant Gratin #shorts
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Gratin d'aubergines | Eggplant gratin
Gratin d'aubergines
Ingrédients:
Aubergines
Oignon
Viande hachée
Sel
Epice
Crème fraiche
Patate puré
Fromage
Coriandre
Sauce tomate
Sauce béchamel ( voir la recette de lasagne )
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Eggplant gratin
Ingredients:
eggplant
Onion
Minced meat
Salt
Spice
Fresh cream
mashed potato
Cheese
Coriander
Tomato sauce
Bechamel sauce (see recipe lasagna)
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