Recipe of Award-winning Eggplant Gratin

Hello everybody, it's Jim, welcome to our recipe site. Today, I'm gonna show you how to make a distinctive dish, Recipe of Super Quick Homemade Eggplant Gratin. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Eggplant Gratin, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Eggplant Gratin delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Eggplant Gratin is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Eggplant Gratin estimated approx 25 mins.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook Eggplant Gratin using 13 ingredients and 12 steps. Here is how you can achieve it.

This eggplant is pan roasted in very little oil producing tender, not oily flavor packed eggplant slices. They are layerd with marinara sauce and a cheese custard sauce for a creamy marinara gratin

Ingredients and spices that need to be Get to make Eggplant Gratin:

1. 1 large eggplant
2. 1/2 teaspoon pepper and salt to taste
3. 1 cup marinara sauce, I used mine available in my profile or in search
4. 12 slices pepperoni
5. 1/4 cup plus 2 tablespoons freshly grated romano cheese, divided use
6. 1/4 cup ricotta cheese
7. 1/2 teaspoon italian seasoning spice blend
8. 1 large egg
9. 1 teaspoon hot sauce, such as franks brand
10. 1 tablespoon olive oil
11. 3 green onions, sliced
12. 1/2 cup italian four cheese blend, shredded
13. 1/4 cup heavy cream

Instructions to make to make Eggplant Gratin

1. Spray a baking dish with non stick spray. Preheat oven to 425
2. Peel eggpant and slice crosswise into 1 inch slices
3. Add pepperoni to large non stick skillet and cook on medium low until crisp, about 5 minutes. Remove and save for later
4. Season slices with salt and pepper. Heat the oil in the skillet the ppepperoni was cooked in. Non stick is important to pan roasting the eggplant with very little oil. On medium heat cook eggplant slices on both sides until golden and tender. Resist the thought that you need more oil, for best flavor you want them almost dry roasted in the skillet
5. While that is vooking whisk together in a bowl the ricotta cheese, egg, cream, 1/4 cup romano cheese, hot sauce , 1/4 teaspoon pepper and Italian seasoning. Blend well. Set aside
6. Add a thin layer of marinara sauce to the prepared baking dish
7. Layer cooked eggpant, slightly overlapping in dish
8. Cover with remainig marinara sauce
9. Spread ricotta cheese mixture evenly over top
10. Sprinkle with remaining 2 tablespoons romano cheese and the italian four cheese blend
11. Add reserved pepperoni slices on top of cheese
12. Bake for 20 to 25 minutes until cheese is melted and sauce is bubbling

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