EGGPLANT AND ROAST TOMATOES GRATIN
Provided by Elaine Louie
Categories dinner, lunch
Time 1h30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- For the bread crumbs: In a medium bowl, combine pecorino, panko, salt, pepper, olive oil, and parsley. Mix well until crumbs are evenly coated with oil. Set aside.
- For the eggplant and tomatoes: Preheat oven to 375 degrees. In a large bowl, combine red tomatoes, yellow tomatoes, basil, red pepper flakes, salt, black pepper, tomato puree, garlic, eggplant and 1/3 cup olive oil. Add half of the bread crumb mixture. With your hands or two spoons, gently mix the vegetables and bread crumb mixture until thoroughly combined.
- Pour into a 9 x 13 baking dish and top with remaining bread crumb mixture. Sprinkle the mozzarella over the top. Bake, uncovered, until eggplant is tender and top is lightly browned, 45 to 60 minutes; if after 30 minutes the top is 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 olive oil to taste over each serving, if desired.
Nutrition Facts : @context http, Calories 410, UnsaturatedFat 13 grams, Carbohydrate 37 grams, Fat 23 grams, Fiber 11 grams, Protein 18 grams, SaturatedFat 8 grams, Sodium 1116 milligrams, Sugar 15 grams
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solomon Achusim
[email protected]I'm definitely going to be making this gratin again. It's a new favorite in our household!
Malik Waris
[email protected]This gratin is a great way to use up leftover eggplant and tomatoes. It's also a very versatile dish that can be served as a main course or a side dish.
anik cd
[email protected]I made this for dinner last night and it was a hit with my family! Everyone loved the combination of flavors and textures.
Eberechukwu Grace
[email protected]This recipe was easy to follow and the gratin turned out delicious! I would definitely recommend it.
Nery Arias
[email protected]Overall, this was a good recipe and I would make it again. I just need to make a few adjustments next time.
MD Sapin
[email protected]The eggplant was a bit too tough. I think I should have cooked it for a little longer.
Md Ruman
[email protected]The gratin was a little dry. I think I should have added more liquid, like broth or wine.
MEERAIN BILAL REKI
[email protected]This was a bit too bland for my taste. I think it could have used some more herbs or spices.
Florence Nalwadda
[email protected]Not bad, but needed more seasoning. I added some garlic and oregano and it was much better.
Ketty Kafuko
[email protected]This was my first time making eggplant gratin and it turned out great! The flavors were amazing and the texture was perfect. I'll definitely be making this again.
Sallu Dawar
[email protected]Absolutely delicious! The eggplant was soft and creamy, the tomatoes were tangy and sweet, and the cheese was melted and gooey. I highly recommend this recipe!
Paislee Shell
[email protected]Eggplant and tomatoes are a great combo, and the gratin was a nice way to mix it up. The cheese and breadcrumbs gave it a nice crispy top.
THE HOGE REVIEWER
[email protected]This was a great recipe to use up some leftover eggplant and tomatoes. I love the addition of bread crumbs for a crispy topping.
Kabeer Hamid
[email protected]Followed the recipe and it came out amazing. The roasted tomatoes added a wonderful depth of flavor. Will definitely make this dish again!
layton wallace
[email protected]The gratin was easy to make and turned out beautifully. I love the pop of color from the roasted tomatoes and the crispy breadcrumb topping. Great recipe!
kitendo gwiyo
[email protected]This eggplant and roast tomatoes gratin was a delightful dish! The combination of flavors and textures was perfect. The eggplant was tender and flavorful, the tomatoes were sweet and juicy, and the cheese was gooey and melted. I served it with a side