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Alright, don’t linger, let’s plan this eggplant gratin menu with 13 materials which are absolutely easy to obtain, and we have to process them at the very least through 12 tips. You should shell out a while on this, so the resulting food could be perfect.
Ingredients of Eggplant Gratin:
- Provide 1 - large eggplant
- Need 1/2 teaspoon pepper and salt to taste
- Provide 1 cup for marinara sauce, I used mine available in my profile or in search
- You need 12 slices for pepperoni
- Need 1/4 cup - plus 2 tablespoons freshly grated romano cheese, divided use
- Provide 1/4 cup - ricotta cheese
- Make ready 1/2 teaspoon for italian seasoning spice blend
- Give 1 - large egg
- Give 1 teaspoon of hot sauce, such as franks brand
- Require 1 tablespoon for olive oil
- You need 3 green onions, sliced
- Give 1/2 cup of italian four cheese blend, shredded
- Make ready 1/4 cup - heavy cream
Eggplant Gratin making process:
- 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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