Side Pannel
Eggplant and Tomato Gratin
Eggplant and Tomato Gratin
- Recipe Submitted by ADMIN on 09/26/2007
Category: Casseroles
Ingredients List
- 3 lb Or 3-large eggplant
- 4 ts Olive oil
- 3 lg Garlic cloves; minced
- 3 lb Or 12-medium tomatoes
- 1 pn Or 2 of sugar
- Salt; to taste
- 2 tb Slivered fresh basil; or
- -more to taste
- Freshly ground black pepper
- 1 oz Parmesan cheese 1/4-cup
- 2 tb Dry bread crumbs; coarsely
- -ground
Directions
Preheat the oven to 475F (245C). Cut the eggplants in half lengthwise,
score them down the middle, to the skin but not through it, and place cut
side down on oiled baking sheets. Bake for 25 to 30 minutes, until
thoroughly tender. Remove from the heat and allow to cool. Carefully peel
away the skins or scoop the eggplant out from the skins, and cut in
1/4-inch thick (.75 cm) lengthwise slices.
Reset oven: 425F (220C).
Meanwhile, quarter and seed the tomatoes. Heat 1 teaspoon of the oil in a
large, heavy bottomed nonstick skillet over medium heat and add the garlic.
When it begins to color, after about 30 seconds to a minute, add the
tomatoes, sugar, and salt. Cook stirring often, for 20 to 30 minutes until
the tomatoes are cooked down and beginning to stick to the pan. Stir in the
basil, simmer for a few more minutes, and remove from the heat.
Put the tomatoes through the medium blade of a food mill. Adjust salt and
add pepper.
Oil a 3-quart (3liter) gratin dish. Spoon a small amount of tomato sauce
over the bottom and top with one-third of the eggplant. Spoon one-third of
the remaining tomato sauce over the eggplant. Make 2 more layers, sprinkle
on the cheese, and bread crumbs, and drizzle on the olive oil.
Bake for 30 minutes in the hot 425F oven, until the top browns and the
mixture is sizzling. Remove from the heat and serve hot or warm.
ADVANCE PREP: This will keep for a couple of days in the refrigerator
before baking. 161 Cals, 5g fat. 28% cff.
score them down the middle, to the skin but not through it, and place cut
side down on oiled baking sheets. Bake for 25 to 30 minutes, until
thoroughly tender. Remove from the heat and allow to cool. Carefully peel
away the skins or scoop the eggplant out from the skins, and cut in
1/4-inch thick (.75 cm) lengthwise slices.
Reset oven: 425F (220C).
Meanwhile, quarter and seed the tomatoes. Heat 1 teaspoon of the oil in a
large, heavy bottomed nonstick skillet over medium heat and add the garlic.
When it begins to color, after about 30 seconds to a minute, add the
tomatoes, sugar, and salt. Cook stirring often, for 20 to 30 minutes until
the tomatoes are cooked down and beginning to stick to the pan. Stir in the
basil, simmer for a few more minutes, and remove from the heat.
Put the tomatoes through the medium blade of a food mill. Adjust salt and
add pepper.
Oil a 3-quart (3liter) gratin dish. Spoon a small amount of tomato sauce
over the bottom and top with one-third of the eggplant. Spoon one-third of
the remaining tomato sauce over the eggplant. Make 2 more layers, sprinkle
on the cheese, and bread crumbs, and drizzle on the olive oil.
Bake for 30 minutes in the hot 425F oven, until the top browns and the
mixture is sizzling. Remove from the heat and serve hot or warm.
ADVANCE PREP: This will keep for a couple of days in the refrigerator
before baking. 161 Cals, 5g fat. 28% cff.
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