Recipe of Quick Eggplant Gratin

Eggplant Gratin.

Eggplant Gratin

Hello everybody, it is Brad, welcome to our recipe site. Today, I'm gonna show you how to make a special dish, eggplant gratin. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Eggplant Gratin is one of the most favored of current trending meals in the world. It's simple, it is quick, it tastes yummy. It is enjoyed by millions daily. Eggplant Gratin is something that I have loved my entire life. They are fine and they look fantastic.

To begin with this particular recipe, we have to prepare a few components. You can have eggplant gratin using 13 ingredients and 12 steps. Here is how you can achieve that.

The ingredients needed to make Eggplant Gratin:

{Get of large eggplant.
{Take of pepper and salt to taste.
{Take of marinara sauce, I used mine available in my profile or in search.
{Make ready of pepperoni.
{Make ready of plus 2 tablespoons freshly grated romano cheese, divided use.
{Make ready of ricotta cheese.
{Take of italian seasoning spice blend.
{Take of large egg.
{Take of hot sauce, such as franks brand.
{Prepare of olive oil.
{Make ready of green onions, sliced.
{Make ready of italian four cheese blend, shredded.
{Make ready of heavy cream.

Instructions to make Eggplant Gratin:

Spray a baking dish with non stick spray. Preheat oven to 425.
Peel eggpant and slice crosswise into 1 inch slices.
Add pepperoni to large non stick skillet and cook on medium low until crisp, about 5 minutes. Remove and save for later.
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.
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.
Add a thin layer of marinara sauce to the prepared baking dish.
Layer cooked eggpant, slightly overlapping in dish.
Cover with remainig marinara sauce.
Spread ricotta cheese mixture evenly over top.
Sprinkle with remaining 2 tablespoons romano cheese and the italian four cheese blend.
Add reserved pepperoni slices on top of cheese.
Bake for 20 to 25 minutes until cheese is melted and sauce is bubbling.

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