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.
How To make Eggplant Gratin's Videos
AUBERGINES FARCIES GRATINÉES ???? Recette végétarienne ???? Deli Cuisine
AUBERGINES FARCIES GRATINÉES ???? Recette végétarienne.
Procurez vous mon e-book de recettes GRATUIT par ici ????
Abonne toi par là ➡️ sans oublier d'activer la cloche????
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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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Le gâteau qui pleure :
Brioche tressée au pépites de chocolat :
brioche sans beurre et sans pétrissage :
Glace au chocolat sans sorbetière:
Yaourt maison sans yaourtière:
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#RecetteVegan #RecetteLegumes #DeliCuisine
Eggplant Parmigiana (Parmigiana di Melanzane)
Eggplant Parmigiana is the vegetarian version of Chicken Parmigiana, and is a low-carb dream come true. Called Parmigiana di Melanzane in Italian and known as Eggplant Parmesan in the US, it's essentially a Lasagna made with thin slices of eggplant instead of pasta, layered with tomato sauce, fresh basil and plenty of molten cheese.
To say this is outrageously good would be the understatement of the year. This is epic vegetarian comfort food, at its best!
PRINT RECIPE:
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.
For this and loads more fabulous recipes check out and for a whole host of Italian masterpieces head over to Gennaro’s channel:
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V - This is a Vegetarian recipe
Warum habe ich dieses Rezept vorher nicht? gesundes und billiges Essen in 10 Minuten
Warum habe ich dieses Rezept vorher nicht? gesundes und billiges Essen in 10 Minuten!
In wenigen Minuten kochen! Ein frisches Gemüserezept zum Mittag- oder Abendessen. Das Rezept ist sehr einfach und lecker. Meine Familie liebt dieses Essen wirklich, besonders die Mädchen! Dieses Gericht ist sehr aromatisch und nicht teuer. Sie können dieses Rezept für ein Treffen mit Ihren Freunden vorbereiten. Dieses Gericht ist diätetisch und für Vegetarier geeignet! Ich habe dieses Rezept entdeckt! Gesundes und billiges Essen, schnelles und einfaches Rezept, das jeder von euch machen kann! Sehr gesundes Essen! Koch mit mir!
Reckpt und Zutaten:
2 Zucchini
1 Aubergine
2 Paprika
Zum Bestreuen
Semmelbrösel 40 g / 1/2 Tasse
Parmesan 40 g / 1/2 Tasse
Salz 1 TL
Basilikum 1 TL
Thymian 1 TL
3 Knoblauchzehen
Olivenöl
Im Ofen / 45 Minuten / 200C / 400F /
5 Tomaten
Salz
Mozzarella
Im Ofen / 20 Minuten / 205C / 400F /
Parmesan
Guten Appetit
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#Alle Rezepte
#Rezepte
#Gemüserezept
En
Why didn't I know this recipe before? healthy and cheap food in 10 minutes!
Cook in minutes! A fresh vegetable recipe for lunch or dinner. The recipe is very simple and tasty. My family really loves this food especially the girls! This dish is very aromatic and inexpensive. You can prepare this recipe for a meeting with your friends. This dish is dietetic and suitable for vegetarians! I discovered this recipe! Healthy and cheap food, quick and easy recipe that any of you can make! Very healthy food! Cook with me!
Stretching and ingredients:
2 zucchini
1 eggplant
2 peppers
To sprinkle
Breadcrumbs 40 g / 1/2 cup
Parmesan 40 g / 1/2 cup
Salt 1 tsp
Basil 1 tsp
Thyme 1 tsp
3 cloves of garlic
olive oil
In the oven / 45 minutes / 200C / 400F /
5 tomatoes
salt
Mozzarella
In the oven / 20 minutes / 205C / 400F /
Parmesan
Good Appetite
Authentic Italian Aubergine Parmigiana
This is my recipe for an authentic south of Italy's Parmigiana di Melanzane (Aubergine Parmigiana or Eggplant Parmesan). Very easy and tasty. It's a summer dish but I love to make it anytime. The secret of Aubergine Parmigiana is to make it a day ahead, and let it rest overnight in the fridge. The day after, get ready to enjoy a piece of heaven. ✌????????
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Mile Zero Kitchen MERCH:
Serves 6:
1.5 kg Aubergines
400 gr Tomato Passata
400 gr Mozzarella
200 gr Parmesan Cheese
100 gr Flour
1 Garlic Clove
1 Lt Sunflower Oil
Basil
Salt & Pepper
Coarse Sea Salt
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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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