TOMATO AND AUBERGINE GRATIN
Steps:
- Heat the oven to 450 degrees F/230 degrees C.
- Heat 2 tablespoons of the olive oil in a saute pan and cook the onions until soft, about 5 minutes. Add the garlic, bay leaf, and pepperoncino, and cook 1 minute. Then add the tomatoes and cook to a thick, chunky sauce, about 30 minutes. Remove the bay leaf, season with salt and pepper and stir in the fresh herbs.
- While the sauce cooks, brush the eggplant slices on both sides with olive oil and lay in a single layer on a baking sheet (you'll need to work in batches). Bake until golden and soft, about 15 minutes; turn and bake the other side, about 10 minutes. Remove and set aside.
- Turn the oven down to 375 degrees F/190 degrees C. Mix together the breadcrumbs with the chili powder.
- In a large gratin dish, starting with just the thinnest smear of tomato sauce over the bottom, layer in the eggplant, then sauce, then breadcrumbs. Repeat until the dish is full. Scatter the Parmesan over top. Bake until the gratin is heated through, and the top golden, about 30 minutes. Serve.
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Kassy Godie
[email protected]This gratin is a delicious and easy-to-make dish. It's perfect for a weeknight meal or a special occasion.
Awais Ali
[email protected]I've made this gratin several times and it's always a crowd-pleaser. It's a great dish to serve at parties or potlucks.
Lilian Ihuoma
[email protected]This recipe is a great way to use up leftover tomatoes and aubergines. I always have a lot of them on hand, so this is a great way to use them up.
ibrahim fanous
[email protected]I made this gratin for a potluck and it was a big hit! Everyone loved it.
Anik Saha
[email protected]This gratin was a bit bland for my taste. I would recommend adding some more herbs or spices.
Fatima Laraib
[email protected]I'm not a big fan of aubergines, but I really enjoyed this gratin. The flavors were well-balanced.
Jennifer Hamdan
[email protected]This dish is perfect for a weeknight meal. It's easy to make and doesn't take a lot of time.
H Khan
[email protected]I loved the crispy Parmesan cheese crust on this gratin! It was the perfect finishing touch.
Sawda C/raxmaan
[email protected]This recipe was a bit too complicated for me. I'm not a very experienced cook, so I would recommend it to someone who is more comfortable in the kitchen.
Elias Mongoai
[email protected]I had some trouble finding aubergines at my local grocery store, so I used zucchini instead. It turned out great!
Kinley Linton
[email protected]This gratin was a bit too cheesy for my taste, but my kids loved it. I'll try it again with less cheese next time.
Ahsan shabir
[email protected]Delicious! I followed the recipe exactly and it turned out perfectly. My husband and I both loved it.
Tyler Clarke
[email protected]This dish was easy to make and turned out great! I used fresh tomatoes and aubergines from my garden, and the flavor was amazing. I would definitely recommend this recipe.
Lucian Fredericks
[email protected]I was a bit skeptical about this recipe at first, but I'm so glad I tried it! The combination of tomatoes, aubergines, and cheese was perfect. I'll definitely be making this again.
Esther Baker
[email protected]This tomato and aubergine gratin was a hit with my family! The flavors were rich and complex, and the texture was creamy and satisfying. I especially loved the crispy Parmesan cheese crust.