Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, eggplant and tomato gratin. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Eggplant and Tomato Gratin is one of the most popular of current trending meals in the world. It is appreciated by millions every day. It’s easy, it is fast, it tastes yummy. They are fine and they look wonderful. Eggplant and Tomato Gratin is something that I have loved my whole life.
Meanwhile, to make the tomato sauce, heat the olive oil in a large, heavy, preferably nonstick skillet over medium heat and add the onion. 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. Tender slices of eggplant, layers of tomatoes and chunks of tangy goat cheese are a quick and easy side dish, perfect to accompany any entrée.
To begin with this particular recipe, we have to prepare a few components. You can have 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:
- Prepare 1 medium eggplant
- Get 2 tomatos
- Prepare 1 tbsp dried herbs (oregano, basil, etc)
- Prepare 1 clove garlic, finely chopped
- Take 1/2 cup milk (or heavy cream if you prefer)
- Prepare 3/4 cup shredded fontina cheese (mozzarella or any other nice white cheese works too)
- Prepare salt and pepper
Lay out the eggplant slices in one layer in a baking dish (I used a large baking pan and I made half recipe). Plain and simple, this tomato and eggplant gratin is delicious. 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. Provençal Eggplant-Tomato Gratin is a smoky, herby use for late-summer produce.
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!
Get the recipe at Food & Wine. 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. Spoon a small amount of tomato sauce over the bottom and top with one-third of the 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 you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
