French Tian D Aubergines Gratin Of Aubergines Eggplant 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 450 F/230 C or Gas Mark 8.
• Lightly grease the Tian or an oven proof dish with olive oil.
• Cook the aubergine slices in hot olive oil, turning as necessary until they are golden brown on both sides & well cooked through. Drain them well on absorbent paper & allow to cool before assembling the Tian.
• Cheese Custard: Beat together the cottage cheese, grated Italian cheese, eggs & crème fraiche. Season with salt & black pepper to taste.
• Mix the tinned tomatoes with the passata & add the grated or finely chopped garlic.
• Now you can start to assemble the Tian - start with a little of the tomato sauce & then some aubergine slices; tear the basil leaves into small pieces & scatter over with basil flowers if available. Keep layering the dish with the tomato sauce & aubergines & fresh basil until all the ingredients have been used.
• Pour over the cheese custard & decorate with the freshly sliced tomatoes. Bake in the oven for 35 - 45 minutes until golden brown & bubbling. Allow to cool & serve in slices. Delicious with fresh green salad leaves & crusty bread.

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:

• Preheat the oven to 375 degrees, and grease an ovenproof 9-by-12-inch casserole.
• Cut the eggplants in half lengthwise. Steam them for 5 minutes, or microwave them in a bowl for 5 to 8 minutes, depending on the size, until the interior is soft. When the eggplants are cool enough to handle, scoop out the pulp with a spoon into a colander, pressing out and discarding the water. Be careful to keep the shells intact.
• Chop the eggplant pulp, transfer it to a large bowl, and mix in all but 1/4 cup of the cheese. Taste, seasoning with salt and pepper. Spoon the eggplant-and-cheese mixture into the shells, cover each with a thin slice of tomato, sprinkle the remaining cheese on top, and drizzle with olive oil.
• Place in the prepared casserole, and bake for 30 minutes. If the tops of the eggplants are not golden brown, put them under the broiler for a few minutes. Serve hot, accompanied by a big salad.

Steps:

• Preheat the oven to 400 degrees, and rub 1 tablespoon of the olive oil into a 9-by-9-inch or equivalent casserole dish.
• Tightly layer the eggplants, onions, and tomatoes vertically up-right, starting and ending with the eggplant. Make three or four rows, depending on the size of your pan, until the dish is filled tightly with vegetables.
• Crush the garlic, basil, salt, pepper, and 4 tablespoons of the olive oil together, and gently and generously rub into the stacked vegetables. Then scatter the bay leaves and thyme all over.
• Bake in the oven for 20 minutes, then remove the pan, and carefully pour out the water that has accumulated.
• Sprinkle with the remaining olive oil, and return to the oven for another 30 minutes, or until the eggplant is cooked. You can also, if you wish, top it with grated cheese for the last 15 minutes.