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Alright, don’t linger, let’s plan this eggplant gratin formula with 13 materials which are absolutely easy to receive, and we have to process them at the very least through 12 ways. You should shell out a while on this, so the resulting food could be perfect.
Composition - Eggplant Gratin:
- Give 1 large eggplant
- Give 1/2 teaspoon pepper and salt to taste
- Provide 1 cup - marinara sauce, I used mine available in my profile or in search
- Make ready 12 slices of pepperoni
- Give 1/4 cup for plus 2 tablespoons freshly grated romano cheese, divided use
- Make ready 1/4 cup of ricotta cheese
- Take 1/2 teaspoon - italian seasoning spice blend
- Provide 1 of large egg
- Take 1 teaspoon for hot sauce, such as franks brand
- Prepare 1 tablespoon of olive oil
- Take 3 - green onions, sliced
- Get 1/2 cup italian four cheese blend, shredded
- Make ready 1/4 cup heavy cream
Eggplant Gratin instructions:
- Spray a baking dish with non stick spray. Preheat oven to 425
- Peel eggpant and slice crosswise into 1 inch slices
- Add pepperoni to large non stick skillet and cook on medium low until crisp, about 5 minutes. Remove and save for later
- Season slices with salt and pepper. Heat the oil in the skillet the ppepperoni was cooked in. Non stick is important to pan roasting the eggplant with very little oil. On medium heat cook eggplant slices on both sides until golden and tender. Resist the thought that you need more oil, for best flavor you want them almost dry roasted in the skillet
- While that is vooking whisk together in a bowl the ricotta cheese, egg, cream, 1/4 cup romano cheese, hot sauce , 1/4 teaspoon pepper and Italian seasoning. Blend well. Set aside
- Add a thin layer of marinara sauce to the prepared baking dish
- Layer cooked eggpant, slightly overlapping in dish
- Cover with remainig marinara sauce
- Spread ricotta cheese mixture evenly over top
- Sprinkle with remaining 2 tablespoons romano cheese and the italian four cheese blend
- Add reserved pepperoni slices on top of cheese
- Bake for 20 to 25 minutes until cheese is melted and sauce is bubbling
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