How to Cook Yummy Brad's eggplant au gratin

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Brad's eggplant au gratin. This EGGPLANT GRATIN or Aubergine Gratin makes a crowd-pleasing side dish! Tender eggplant is smothered with a fingerlickin tomato cream sauce, topped This creamy and scrumptious Eggplant Gratin is smothered with a secret white sauce and topped with a generous layer or Gruyere cheese. Place the slices of eggplant in a gratin dish.

Brad's eggplant au gratin I used to think I disliked eggplant. until now!! I will definitely be making this again soon. Recipe for eggplant gratin with homemade tomato sauce. You can cook Brad's eggplant au gratin using 6 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Brad's eggplant au gratin

  1. Prepare 1 of lg eggplant.
  2. You need 8-12 slices of swiss cheese.
  3. You need of Garlic powder, salt, and pepper.
  4. Prepare 2 cups of half and half.
  5. It's 2 tbs of flour.
  6. You need of Bread crumbs.

Julia also included another tomato puree recipe from canned tomatoes, but I wanted to use the fresh tomatoes from our garden. On each eggplant slice, lay a zucchini slice, a pepper strip and a basil leaf. Eggplant Au Gratin with Feta Cheese. Eggplant gratin with Mediterranean vegetable and cheese, baked in a glass casserole dish on a grid and a gray rustic background.

Brad's eggplant au gratin step by step

  1. Slice eggplant very thin..
  2. Grease a 9x13 baking pan.
  3. Lay eggplant in pan in layers. Between each layer, sprinkle with salt, pepper, and garlic powder. Also lay down 4 slices of cheese..
  4. Continue until all eggplant is used..
  5. Mix flour with cold half and half. Pour over the top of casserole. Shake a little to work out air bubbles between layers..
  6. Top lightly with bread crumbs..
  7. Bake at 375 around 20-25 minutes. Remove when top gets nice and browned..
  8. Let rest a couple minutes. Serve and enjoy..

Close up of a pizza with zucchini, eggplant and dry tomatoes with gratin mozzarella. Moussaka meets gratin (hold the meat). Add the chopped eggplant and cook over low-medium heat, just below simmering point, for one hour or until the eggplant is completely soft and the sauce has reduced to a slightly runny chutney-style consistency. Eggplant (US, Australia, New Zealand, anglophone Canada), aubergine (UK, Ireland, Quebec) or brinjal (South Asia, South Africa) is a plant species in the nightshade family Solanaceae. Eggplants as Part of the Botanical Garden Model.