EGGPLANT AND TOMATO GRATIN
This is a delicious, low-fat version of eggplant Parmesan. Instead of the usual heavy, breaded fried eggplant, here the eggplant is roasted and sliced, then layered with a rich tomato sauce and freshly grated Parmesan, and baked in a hot oven until bubbly.
Provided by Martha Rose Shulman
Time 1h30m
Yield Serves 6
Number Of Ingredients 13
Steps:
- Roast the eggplant.
- Meanwhile, to make the tomato sauce, heat the olive oil in a large, heavy, preferably nonstick skillet over medium heat and add the onion. Cook, stirring, until tender, about 5 to 8 minutes, and add the garlic. Cook, stirring, until fragrant, about a minute, and add the tomatoes, salt (1/2 to 1 teaspoon), pepper, sugar, and basil sprigs. Turn the heat up to medium-high and when the tomatoes are bubbling, stir well and turn the heat back to medium. Cook, stirring often, until the tomatoes have cooked down and are beginning to stick to the pan, about 25 minutes. Remove the basil sprigs, wiping any sauce that adheres to them back into the sauce.
- Put the sauce through the fine blade of a food mill if you have not peeled the tomatoes. Otherwise pulse in a food processor fitted with the steel blade until coarsely pureed. Taste and adjust seasoning.
- Preheat the oven to 400ºF. Set aside 1/4 cup of the Parmesan and mix with the breadcrumbs. Oil a 2-quart gratin or baking dish with olive oil. Spread 1/2 cup tomato sauce over the bottom of the dish. Slice the roasted eggplant about 1/4 inch thick and set an even layer of the slices over the tomato sauce. Season with salt and pepper. Spoon a layer of sauce over the eggplant and sprinkle with basil and Parmesan. Repeat the layers one or two more times, depending on the shape of your dish and the size of your eggplant slices, ending with a layer of sauce topped with the Parmesan/breadcrumb mixture you set aside. Drizzle 1 tablespoon olive oil over the top. Place in the oven and bake for 30 to 35 minutes, until bubbling and browned on the top and edges. Remove from the heat and allow to sit for at least 10 minutes before serving. Serve hot, warm, or room temperature.
Nutrition Facts : @context http, Calories 187, UnsaturatedFat 5 grams, Carbohydrate 22 grams, Fat 9 grams, Fiber 7 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 808 milligrams, Sugar 11 grams
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Bismillah khan mughal
[email protected]This gratin was easy to make and very tasty. The eggplant was soft and flavorful, and the tomatoes added a nice tanginess. The cheese was melted and gooey, and the breadcrumbs added a nice crispy texture. I would definitely make this again.
gale pavinich
[email protected]I was a bit skeptical about this recipe because I'm not a huge fan of eggplant. But I was pleasantly surprised! The eggplant was cooked perfectly - it was tender and not at all bitter. The tomatoes and cheese were also delicious. I would definitely m
Steve Spence
[email protected]This gratin was delicious! The eggplant was soft and tender, and the tomatoes were juicy and flavorful. The cheese was melted and gooey, and the breadcrumbs added a nice crispy texture. I would definitely make this again.
Nanziri Mariam
[email protected]I love eggplant, so I was excited to try this recipe. I wasn't disappointed! The eggplant was tender and flavorful, and the tomatoes added a nice acidity. The gratin was also very cheesy, which I loved. I would definitely make this again.
Muhammad Said
[email protected]This eggplant and tomato gratin was a hit with my family! The combination of flavors was perfect - savory eggplant, tangy tomatoes, and creamy cheese. The gratin was also easy to make - I had it in the oven in less than 30 minutes. I'll definitely be