EGGPLANT, MOZZARELLA, AND PESTO GRATINS

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Eggplant, Mozzarella, and Pesto Gratins image

Categories     Side     Bake     Vegetarian     Mozzarella     Basil     Eggplant     Summer     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 (main-course) servings

Number Of Ingredients 13

1/4 cup plus 6 tablespoons (about) olive oil
1 18-ounce eggplant, sliced lengthwise into eight 1/4-inch-thick slices
1 pound plum tomatoes
1/2 onion, diced
1 carrot, peeled, diced
2 garlic cloves, minced
4 thyme sprigs
2 tablespoons water
1 bay leaf
1/2 bunch fresh basil, stemmed, torn into pieces (about 2 ounces)
1 tablespoon pine nuts, toasted
1 tablespoon plus 1 cup grated Parmesan cheese
2 8-ounce balls buffalo milk mozzarella cheese, each cut into six 1/4-inch-thick slices

Steps:

  • Heat 1/4 cup oil in heavy large nonstick skillet over medium-high heat. Working in batches, add eggplant to oil and sauté until light brown, turning once and adding up to 2 tablespoons more oil as necessary, about 1 minute per side. Transfer eggplant to paper-towel-lined plate to drain. Sprinkle with salt and pepper.
  • Cook tomatoes in boiling water for 1 1/2 minutes. Peel, seed, and chop into 1/2-inch pieces. Heat 1 tablespoon olive oil in heavy small saucepan over medium-high heat. Add onion, carrot, and half of garlic; sauté 5 minutes. Add tomato, thyme, 2 tablespoons water, and bay leaf; reduce heat to low and simmer until slightly thickened, about 15 minutes. Discard bay leaf. Season tomato mixture to taste with salt and pepper.
  • Place basil, 3 tablespoons oil, pine nuts, 1 tablespoon Parmesan cheese, and remaining half of garlic in processor; puree. Set pesto aside.
  • Preheat oven to 350°F. Place 4 individual gratin dishes (about 7x4 3/4 inches) on rimmed baking sheet. Place 2 slices eggplant in 1 prepared dish. Top with 1/4 of tomato mixture, 3 slices mozzarella cheese, 2 tablespoons pesto, and 1/4 cup Parmesan cheese. Repeat layering of remaining ingredients in 3 gratin dishes. Bake until heated through, about 8 minutes. Preheat broiler. Broil until cheese bubbles, about 3 minutes. Serve hot.

Ahmed Hannatu
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I loved this dish! The eggplant was tender and flavorful, and the mozzarella cheese was melted and gooey. The pesto added a delicious flavor to the dish. I will definitely be making this again!


Berihun Chane
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This dish was easy to make and it turned out great! The eggplant was cooked perfectly and the mozzarella cheese was melted and gooey. The pesto added a delicious flavor to the dish. I would definitely make it again!


Mitzi Manning
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This dish was a bit too cheesy for my taste, but it was still good. The eggplant was cooked perfectly and the mozzarella cheese was melted and gooey. The pesto added a delicious flavor to the dish. I would make it again, but I would use less cheese n


Summer Senn
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I'm not a huge fan of eggplant, but I really enjoyed this dish. The eggplant was cooked perfectly and the mozzarella cheese was melted and gooey. The pesto added a delicious flavor to the dish. I will definitely be making this again!


Bereket Beyene
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This dish was delicious! The eggplant was tender and flavorful, and the mozzarella cheese was melted and gooey. The pesto added a delicious flavor to the dish. I will definitely be making this again!


MR Rubel Hasan
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I followed the recipe exactly and it turned out great! The eggplant was cooked perfectly and the mozzarella cheese was melted and gooey. The pesto added a delicious flavor to the dish. I will definitely be making this again!


Austin Bow
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I made this dish for my family and they loved it! The eggplant was tender and flavorful, and the mozzarella cheese was melted and gooey. The pesto added a delicious flavor to the dish. I will definitely be making this again!


MD. Sumon
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This was a great recipe! I followed it exactly and it turned out perfectly. The eggplant was cooked perfectly and the mozzarella cheese was melted and gooey. The pesto added a delicious flavor to the dish. I will definitely be making this again!


Anees Khokhar
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I made this dish for a dinner party and it was a hit! Everyone loved it. The gratin was easy to make and looked very impressive when it came out of the oven. I would definitely recommend this recipe to anyone looking for a delicious and easy vegetari


Yam bahadur Kumal
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This eggplant mozzarella and pesto gratin was a delightful dish! The combination of flavors and textures was perfect. The eggplant was tender and flavorful, the mozzarella cheese was gooey and melted, and the pesto added a delicious herbal flavor. I