WEBStep 4. Preheat the oven to 400ºF. Set aside ¼ cup of the Parmesan and mix with the breadcrumbs. Oil a 2-quart gratin or baking dish with olive oil. Spread ½ cup tomato …
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WEBBake the eggplant for about 20 minutes, until tender. Remove from the oven. Meanwhile, cut the tomatoes into 1/2-inch slices. Process the diced bread and cheese in a food …
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WEBBake for about 20 minutes until eggplant is tender. Meanwhile, in a small saucepan, combine Crème fraîche, half and half and Feta cheese. Bring to a boil and remove from …
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WEBPreheat your oven to 350°F (175°C). Place the leftover eggplant and tomato gratin in an oven-safe dish and cover it with aluminum foil. Bake for 15-20 minutes, or until the …
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WEBHeat the remaining 2 tablespoons oil in the pan over low heat. Add the chopped garlic and cook until soft but not colored. Add the tomatoes and the thyme. Season with salt and …
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WEBDirections. Preheat the oven to 400º. In a large bowl, toss together the eggplant rounds, tomatoes, lemon zest, thyme, garlic, and ¼ cup of olive oil. Season with salt and pepper. …
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WEBRemove eggplant from oven and set aside. 2. Mix Ingredients. While eggplant is baking, whisk together half-and-half, ricotta, 1/2 cup of the parmesan cheese, garlic, thyme or …
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WEBStep 2. 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, …
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WEBTrim eggplant ends, cut into slices and season with salt vigorously. Let stand for 30 minutes, rinse with cold water and pat dry well. Rinse tomatoes and cut into slices.
WEBLayer eggplant and tomato slices alternately in a gratin dish. Pour over egg mixture, grate Parmesan over the top and bake in a preheated oven at 200°C (fan oven 180°C; gas …
WEB1 slender eggplant about 3 inches in diameter, about 1 pound. 4 plum tomatoes, about ½ pound, cored. Salt to taste if desired. Freshly ground pepper to taste. 3 tablespoons …
WEBTo cut and cook the eggplant — Trim the ends from the eggplant and, using a vegetable peeler, peel off 1/2-inch strips of skin along the length of the eggplant every 1/2 inch or …
WEBHalve the eggplant vertically and cut into ⅜-inch (~1 cm) slices. Bring water to boil in the 4 to 5-quart saucepan. Add salt, about 1-½ teaspoons per quart, and place eggplant …
WEBPrepare the Mini Eggplant Au Gratin. Brush four 10-ounce ramekins with the remaining tablespoon of olive oil, and place onto a foil-lined baking sheet. Put 1 tablespoon of …
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WEBSep 2, 2008 · 4. Preheat the oven to 400 degrees. Set aside 1/4 cup of the Parmesan and mix with the bread crumbs. Oil the inside of a two-quart gratin or baking dish with olive oil. Spread 1/2 cup tomato sauce
WEBFor the eggplant and tomatoes: Preheat the oven to 375 degrees F. Combine the onions, cherry tomatoes, heirloom tomatoes, tomato puree, oil, soy, sriracha, garlic and …
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WEBIngredients For the tomato sauce. 1 tablespoon extra virgin olive oil; 1 small or 1/2 medium onion, chopped; 2 to 4 garlic cloves (to taste); 2 pounds fresh tomatoes, quartered if you …