Eggplant And Tomato Gratin Recipes

Steps:

• Preheat the oven to 400 degrees F.
• Heat about 1/8-inch of olive oil in a very large frying pan over medium heat. When the oil is almost smoking, add several slices of eggplant and cook, turning once, until they are evenly browned on both sides and cooked through, about 5 minutes. Be careful, it splatters! Transfer the cooked eggplant slices to paper towels to drain. Add more oil, heat, and add more eggplant until all the slices are cooked.
• Meanwhile, in a small bowl, mix together the ricotta, egg, half-and-half, 1/4 cup of the Parmesan, 1/8 teaspoon salt, and 1/8 teaspoon pepper.
• In each of 2 individual gratin dishes, place a layer of eggplant slices, then sprinkle with Parmesan, salt and pepper and spoon 1/2 of the marinara sauce. Next, add a second layer of eggplant, more salt and pepper, half the ricotta mixture, and finally 1 tablespoon of grated Parmesan on top.
• Place the gratins on a baking sheet and bake for 25 to 30 minutes or until the custard sets and the top is browned. Serve warm.

Steps:

• Preheat the oven to 375 degrees. Oil a 2-quart rectangular or oval baking dish.
• Combine the vegetables in a large bowl and season with salt and pepper. Add the olive oil, chopped rosemary and thyme leaves and toss gently.
• Arrange the vegetables in rows in the baking dish in this order: tomato slice, eggplant slice, tomato slice, squash slice, onion slice, tomato slice, eggplant slice, tomato slice, etc. Each slice of eggplant should have a tomato slice on either side. The vegetables should not be lying flat; they should be arranged in the dish as if you had stacked them, then lay the whole stack in the dish, all of the rounds slanting slightly to one side. Insert the herb sprigs into the dish. Pour any juice left in the bowl on top. Cover tightly with foil.
• Place in the oven and bake 1 hour. Remove the foil and continue to bake for another 30 minutes, until the vegetables are thoroughly tender and lightly colored on the edges.

Steps:

• For the gratin topping: Combine the panko, pecorino, oil, oregano salt and pepper in a medium bowl. Mix until the crumbs are evenly coated with the oil.
• For the eggplant and tomatoes: Preheat the oven to 375 degrees F. Combine the onions, cherry tomatoes, heirloom tomatoes, tomato puree, oil, soy, sriracha, garlic and eggplant flesh in a large bowl. Add half of the gratin topping. With your hands or two spoons, gently mix the vegetables and topping until thoroughly combined.
• Put the scooped-out eggplants in a baking dish. Pour the eggplant and tomato mixture into the eggplants and top each with the remaining gratin topping. Sprinkle the mozzarella over the top. Bake, uncovered, until the eggplants are tender and the tops are lightly browned, 45 to 60 minutes. If after 30 minutes the tops are browning too rapidly, cover the dish with foil for the remaining cooking time.
• Remove from oven and let rest for 10 minutes before serving. Drizzle with olive oil to taste.

Steps:

• For the bread crumbs: In a medium bowl, combine pecorino, panko, salt, pepper, olive oil, and parsley. Mix well until crumbs are evenly coated with oil. Set aside.
• For the eggplant and tomatoes: Preheat oven to 375 degrees. In a large bowl, combine red tomatoes, yellow tomatoes, basil, red pepper flakes, salt, black pepper, tomato puree, garlic, eggplant and 1/3 cup olive oil. Add half of the bread crumb mixture. With your hands or two spoons, gently mix the vegetables and bread crumb mixture until thoroughly combined.
• Pour into a 9 x 13 baking dish and top with remaining bread crumb mixture. Sprinkle the mozzarella over the top. Bake, uncovered, until eggplant is tender and top is lightly browned, 45 to 60 minutes; if after 30 minutes the top is browning too rapidly, cover the dish with foil for the remaining cooking time. Remove from oven, and let rest for 10 minutes before serving. Drizzle olive oil to taste over each serving, if desired.

Steps:

• Heat oven to 425 degrees. Slice the eggplants 1/4-inch thick, discarding the tops. Peel the potatoes or leave the skins on, and slice the potatoes 1/4-inch thick. Place the eggplant and potatoes in a large bowl and drizzle with the ghee. Toss with cumin, nigella, red-pepper flakes, cinnamon and 1 teaspoon salt.
• Lightly grease a 9-by-9-inch baking dish or similarly sized gratin dish with ghee, and place the gratin dish on a baking sheet.
• Add the tomatoes and garlic to the baking dish, season with salt and toss to combine. Arrange the eggplant and potato slices on top, alternating between the two vegetables.
• In a small bowl, mix the bread crumbs and Parmesan. Sprinkle the mixture over the sliced vegetables.
• Cover the dish tightly with aluminum foil and bake for 30 minutes. Uncover, and bake for another 15 to 20 minutes, until the top turns golden brown. Let the dish cool for 5 minutes before serving.

Steps:

• Preheat broiler to high.
• Trim off and discard ends of eggplant. Cut eggplant into 16 slices of equal thickness. Set aside.
• Cut each tomato lengthwise into 1/4-inch slices. There should be 16 slices. Sprinkle with salt and pepper.
• Arrange eggplant slices in one layer on a baking sheet. Brush top of each slice with 1 tablespoon of oil.
• Sprinkle with salt and pepper.
• Place eggplant slices under broiler about 4 inches from source of heat. Let broil about 3 minutes and turn slices. Broil about 3 minutes more. Take care that eggplant does not burn.
• Arrange eggplant and tomato slices in baking dish, slightly overlapping.
• Blend parsley, garlic and onion and sprinkle mixture over eggplant and tomatoes.
• Dribble remaining 2 tablespoons oil over top and sprinkle evenly with cheese.
• Place dish under broiler about 6 to 7 inches from source of heat and broil about 3 minutes.
• Adjust oven temperature to 450 degrees. Put vegetables in oven and bake 3 minutes. Serve.

Steps:

• Slice the eggplant about 1/3" thick and sprinkle with a generous amount of salt. Let sit for 30 minutes.
• Heat the oven to 500 degrees.
• Blot the eggplant slices dry and cut them into dice. Toss with 1 T of the olive oil and place in a baking pan or on a baking sheet. Bake for 10-15 minutes, tossing every 5 minutes, until until just about soft and beginning to brown.
• Heat 1 T oil in a large, heavy nonstick skillet over medium heat and add the onions. Cook, stirring, until tender, about 5 minutes. Add the garlic and stir for another minute, until the garlic begins to color and smell fragrant. Stir in the eggplant, tomatoes, sugar, thyme, salt, and pepper. Reduce the heat to low, cover, and cook, stirring from time to time, for 1 to 1 1/2 hours, until the mixture has cooked down to a thick, fragrant mixture. Taste and adjust seasonings.
• Oil a 2 qt gratin dish and turn the oven down to 400 degrees.
• Stir the basil, flour, eggs, and 1/2 c of the Parmesan into the eggplant mixture, then scrape into the gratin dish and top with the remaining Parmesan and the bread crumbs. Drizzle on the remaining 1 T oil. Bake 20-30 minutes, until the top browns and the mixture is bubbling.

Steps:

• Cut the ends of the eggplants, then cut in slices of 1/2 inch thickness. In an oven proof dish, mix eggplants, garlic and half oil, half salt and half pepper (I mixed everything in a large bowl). Lay out the eggplant slices in one layer in a baking dish (I used a large baking pan and I made half recipe). Cook under the preheated grill of the oven (6 inches apart from the grill), for about 6 minutes or until golden (flip them one time).
• In a large baking dish (I sprayed it with PAM), put half of the eggplants, cover with onion slices and sprinkle with half of the italian seasoning. Drizzle with half of the remaining oil and sprinkle with half of the remaining salt and pepper. Do another layer the same way with tomato slices then cover with remaining eggplant. Add italian seasoning. Cook in the preheated oven of 400F for about 20 minutes or until bubbly and golden. Sprinkle with asiago and mozzarella and put under preheated grill for 1 minute or until the cheese has melted and is golden.

Steps:

• Preheat oven to 450 degrees. Line a baking sheet with foil and coat foil generously with olive oil. Toss eggplant slices with salt to taste and 2 tablespoons of the olive oil. Line baking sheet with the slices in a single layer (you may need 2 baking sheets, or do this in batches). Place in oven and roast for 15 minutes. Eggplant will look dry on surface but should be soft when pierced with a knife. Remove from oven and, wearing oven mitts, carefully fold the foil up in half over the eggplant and crimp edges to create a sealed packet. Allow eggplant to steam inside the packet for another 15 minutes (you can cook couscous during this time). Turn oven down to 375 degrees.
• Oil a 2-quart gratin or baking dish with olive oil. Place cooked Israeli couscous in a bowl and stir in 1/2 cup of the tomato sauce. Spoon into baking dish in an even layer.
• Remove eggplant slices from foil packet (they should be thoroughly tender), and layer on top of couscous, overlapping slices slightly. Cover with remaining tomato sauce and sprinkle on Parmesan cheese. Drizzle on remaining tablespoon of olive oil. Place in oven and bake 30 minutes, until browned and bubbling. Allow to sit for at least 10 minutes before serving. Sprinkle with torn or slivered basil leaves just before serving.

Steps:

• Coat a baking sheet with cooking spray.
• Place eggplant slices in a single layer of the baking sheet.
• Coat slices with cooking spray; sprinkle with salt.
• Bake in a 375° oven for 16 minutes, turning eggplant after 8 minutes.
• In a small bowl, mix together the cheese, oregano, pepper, and garlic.
• Arrange half the eggplant slices in an 8x8 square baking dish that has been coated with cooking spray.
• Place half the tomato slices over the eggplant.
• Top with half the zucchini slices; sprinkle with half the cheese mixture.
• Repeat layers; bake, covered, at 375° for 1 hour.
• Uncover and bake 10 more minutes or until vegetables are tender and cheese is golden.