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.
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Eggplant Gratin Recipe
Delicious Eggplant, baked in Tomato Sauce together with Mozzarella and Parmesan Cheese!
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INGREDIENTS:
- 2 sliced Eggplants
- 125g. sliced Mozzarella
- 1 cup chopped Tomatoes
- 1 cup grated Parmesan
- 2 tbsp Olive Oil
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Parmigiana Di Melanzane Alla Napoletana ????
Ingredients
- 5 eggplant
- 1 brown onion, diced
- 4 cloves garlic, minced
- 200ml olive oil
- 600g tomato passata
- 3 balls mozzarella sliced
- 1/2 bunch basil
- 50g parmesan
Method
1. Start by heating up 2 tbsp of olive oil and a pot and sautéing your diced onion and garlic.
2. Add the tomato passata and cook out for 12-15 minutes.
3. Slice the eggplant lengthways and season well both sides with salt.
4. Place into a colander and set aside for 15 minutes, then pat and dry with a clean kitchen towel.
5. And a large fry pan heat up your oil and cook the eggplant slices in batches, so you don't overcrowd the pan.
6. In an oven safe casserole dish, start by spreading some of the tomato sauce, then add slices of the cooked eggplant to completely cover the bottom.
7. Next, add some of your mozzarella cheese, basil leaves and grated parmesan.
8. Continue layering until all your eggplant is used up, if you have some tomato sauce left over, pop it in the fridge and use it the next day as a pasta sauce.
9. Make sure the last layer is just parmesan.
10. Place on to 180°C oven for 25 minutes or until the cheese is golden and delicious. Enjoy!
كراتان الباذنجان مع البطاطس باروع والذ طريقة ممكن تعملها Eggplant Gratin With Potato
المقادير
كراتان الباذنجان مع البطاطس
حبة باذنجان وسط
صلصة الطماطم
3 ملاعقة طاولة زيت زيتون
نصف بصلة صغيرة
حص ثوم
كوب طماطم مهروسة ومصفات
رشة سكر
رشة ملح
رشة فلفل اسود
القليل من الحبق *الريحان* الجاف
صوص البيشاميل السريع
كوب حليب سائل
2 ملعقة طاولة نشاء
ملعقة طاولة زبدة
رشة جوزة الطيب
ملح حسب الرغبة
رشة فلفل ابيض
2 ملعقة طاولة جبة موزاريلا
بطاطس بيوريه
حبة بطاطس كبيرة مسلوقة
ملح حسب الرغبة
ملعقة طاولة زبدة
القليل من اكليل الجبل
200 غرام جبنة موزاريلا للوجه
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Ingredients
Eggplant Gratin with potatoes
A medium eggplant
tomato sauce
3 tablespoons olive oil table
Half a small onion
1 cloves garlic
A cup of tomato juice passata
little of sugar
little of salt
Pinch of black pepper
A little basil * dry * basil
Quick Bechamel Sauce
A cup of liquid milk
2 tablespoons corn starch
Butter 1 tablespoon
Pinch of nutmeg
Salt, to taste
Pinch of white pepper
2 tablespoon mozzarella cheese
mashed potato
One large boiled potato
Salt, to taste
Butter tablespoon
A little rosemary
200 g mozzarella cheese for top
Eggplant gratin, that i made since years ????
In this video i present you how to make the easiest and the most delicious eggplant gratin. Happy viewing!
Ingredients:
Eggplants,
Tomato,
Onion,
eggs,
dried garlic,
salt, black pepper, tomato paste and oil.
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Roasted Eggplant with a twist
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⭐️ Roasted eggplant is an easy, delicious side dish you can serve with most mains or use to make other wonderful eggplant recipes.
⭐️ Ingredients
2 medium eggplants
1 tablespoon extra virgin olive oil
⅓ teaspoon salt
¼ teaspoon black pepper
For the seasoning
3 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar or other vinegar
1 clove garlic minced
¼ cup parsley finely chopped
¼ teaspoons dried oregano
⅛ teaspoon red pepper flakes
¼ teaspoon salt
❤️ Nico & Louise
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
the GREATEST EGGPLANT PARMIGIANA
Today on the show we learn how to make eggplant parmigiana or parmigiana di melanzane. I'll show you how to make delicious breaded eggplant cutlets as well as how to put together the perfect eggplant parm bake.
#EggplantParmigiana #Parmigiana #NotAnotherCookingShow
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