Eggplant Au Gratin Recipes

Steps:

• Brush both sides of eggplant slices with oil. Place on an ungreased baking sheet. Bake at 400° for 8 minutes. Turn and bake 7-8 minutes longer or until lightly browned and tender. Cool on a wire rack., Place one eggplant slice in each of two 10-oz. ramekins coated with cooking spray. Top each with 2 tablespoons spaghetti sauce and 2 tablespoons mozzarella cheese. Repeat layers twice. Sprinkle with Parmesan cheese. Bake, uncovered, at 350° for 20-25 minutes or until bubbly and cheese is melted.

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:

• Roast the eggplant.
• Meanwhile, to make the tomato sauce, heat the olive oil in a large, heavy, preferably nonstick skillet over medium heat and add the onion. Cook, stirring, until tender, about 5 to 8 minutes, and add the garlic. Cook, stirring, until fragrant, about a minute, and add the tomatoes, salt (1/2 to 1 teaspoon), pepper, sugar, and basil sprigs. Turn the heat up to medium-high and when the tomatoes are bubbling, stir well and turn the heat back to medium. Cook, stirring often, until the tomatoes have cooked down and are beginning to stick to the pan, about 25 minutes. Remove the basil sprigs, wiping any sauce that adheres to them back into the sauce.
• Put the sauce through the fine blade of a food mill if you have not peeled the tomatoes. Otherwise pulse in a food processor fitted with the steel blade until coarsely pureed. Taste and adjust seasoning.
• Preheat the oven to 400ºF. Set aside 1/4 cup of the Parmesan and mix with the breadcrumbs. Oil a 2-quart gratin or baking dish with olive oil. Spread 1/2 cup tomato sauce over the bottom of the dish. Slice the roasted eggplant about 1/4 inch thick and set an even layer of the slices over the tomato sauce. Season with salt and pepper. Spoon a layer of sauce over the eggplant and sprinkle with basil and Parmesan. Repeat the layers one or two more times, depending on the shape of your dish and the size of your eggplant slices, ending with a layer of sauce topped with the Parmesan/breadcrumb mixture you set aside. Drizzle 1 tablespoon olive oil over the top. Place in the oven and bake for 30 to 35 minutes, until bubbling and browned on the top and edges. Remove from the heat and allow to sit for at least 10 minutes before serving. Serve hot, warm, or room temperature.

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 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:

• In a heavy skillet cook the onion in 2 tablespoons of the oil over moderately low heat, stirring occasionally, until it is golden. While the onion is cooking, in a steamer set over boiling water steam the eggplant, covered, for 10 minutes, or until it is tender, transfer it to a colander, and let it drain 5 minutes. In a bowl toss together the eggplant, the onion mixture, 1/3 cup of the parsley, and the salt and pepper to taste and spread the mixture in a greased 3-cup shallow baking dish. In a small bowl stir together the Parmesan, the bread crumbs, and the remaining 2 tablespoons parsley, sprinkle the mixture over the eggplant mixture, and drizzle the top with the remaining 1 tablespoon oil. Bake the gratin in the middle of a preheated 400°F. oven for 20 minutes, or until the topping is golden and the mixture is bubbling around the edges.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Preheat a grill for medium heat and lightly oil the grate. Grill eggplant slices until cooked through and evenly browned on both sides, about 5 minutes.
• Mix half-and-half, egg, ricotta cheese, 1/4 cup Parmesan cheese, salt, and 1/8 teaspoon pepper together in a bowl.
• Arrange a layer of eggplant slices in each of 2 individual gratin dishes. Sprinkle each with 1/8 cup Parmesan cheese and season with salt and pepper. Spoon half the marinara sauce into each dish. Top each with a second layer of eggplant slices, more salt and pepper, half the ricotta mixture, and 1 tablespoon Parmesan cheese. Place the dishes on a baking sheet.
• Bake in the preheated oven until the custard sets and the top is browned, 25 to 30 minutes.

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:

• Pare and cube the eggplant. Boil in salted water for 15 minutes. Drain well and mash.
• Add eggs, milk, breadcrumbs, and 3/4 cup cheese. Add salt and pepper to taste.
• Blend well and put in a greased casserole dish.
• Mix crackers and melted butter and sprinkle on top of casserole. Top with remaining 1/4 cup cheese.
• Bake at 350 degrees for 30 minutes.