Recipe of Eggplant and Tomato Gratin in 12 Minutes for Beginners

Hey everyone, it’s John, welcome to our recipe site. Today, we’re going to prepare a special dish, eggplant and tomato gratin. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Eggplant and Tomato Gratin is one of the most well liked of current trending foods on earth. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. They’re nice and they look fantastic. Eggplant and Tomato Gratin is something which I’ve loved my whole life.

Japanese eggplants are longer and more narrow than the globe eggplants most of us are familiar with, so the slices are more manageable in the gratin. Meanwhile, to make the tomato sauce, heat the olive oil in a large, heavy, preferably nonstick skillet over medium heat and add the onion. In an oven proof dish, mix eggplants, garlic and half oil, half salt and half pepper (I mixed everything in a large bowl).

To get started with this particular recipe, we must first prepare a few ingredients. You can cook eggplant and tomato gratin using 7 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Eggplant and Tomato Gratin:

1. Take 1 medium eggplant
2. Get 2 tomatos
3. Get 1 tbsp dried herbs (oregano, basil, etc)
4. Take 1 clove garlic, finely chopped
5. Prepare 1/2 cup milk (or heavy cream if you prefer)
6. Take 3/4 cup shredded fontina cheese (mozzarella or any other nice white cheese works too)
7. Make ready salt and pepper

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. Provençal Eggplant-Tomato Gratin is a smoky, herby use for late-summer produce. Get the recipe at Food & Wine. Plain and simple, this tomato and eggplant gratin is delicious.

Instructions to make Eggplant and Tomato Gratin:

1. Heat oven to 350°F. Spray a shallow oven-safe dish with nonstick cooking spray.
2. 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.
3. 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.
4. 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!

While the eggplant is soaking, place the tomato slices on a baking sheet lined with parchment paper (to prevent sticking) and drizzle lightly with olive oil. Try this Eggplant and Tomato Gratin recipe, or contribute your own. Put the tomatoes through the medium blade of a food mill. Spoon a small amount of tomato sauce over the bottom and top with one-third of the eggplant. Slice the eggplant and tomatoes in thin round slices.

So that’s going to wrap this up for this special food eggplant and tomato gratin recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!