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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S Shabibi
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's always a hit with my family.
patrice levy
[email protected]I'm not a big fan of eggplant, but I actually really enjoyed this dish. The tomatoes and cheese were a great combination.
Wolde Ephreme
[email protected]This dish was a great way to use up some leftover eggplant and tomatoes. It was easy to make and very tasty.
Toma Aktar
[email protected]Overall, this was a good recipe. I would definitely make it again, but I would make a few changes next time.
PeaceMaker Gaming
[email protected]The eggplant was a little too tough for my liking. I think I would have cooked it for a bit longer.
Adbul raheem Ali
[email protected]This gratin was a bit bland for my taste. I think I would have liked it better if I had used more spices or herbs.
J A
[email protected]Loved it!
Me 66
[email protected]This was a delicious and easy-to-make dish. I used fresh tomatoes and eggplant from my garden, and the flavors were incredible. I will definitely be making this again.
Housen Agha
[email protected]I've made this gratin several times now and it's always a winner. It's easy to make, looks impressive, and tastes delicious. I love the combination of eggplant, tomatoes, and cheese.
md dalower hossain
[email protected]This dish was amazing! The flavors were incredible and the texture was perfect. I would definitely recommend this recipe to anyone who loves eggplant and tomatoes.
Denel Louw
[email protected]I made this gratin last night and it was a hit! My family loved it. The eggplant was so tender and the tomatoes were bursting with flavor. The cheese was perfectly melted and gooey. I will definitely be making this again.
zaw zaw zaw zaw
[email protected]This tomato and aubergine gratin was a delightful dish! The combination of flavors was perfect, and the texture was creamy and delicious. It was easy to make, and it looked just as beautiful as it tasted. I will definitely be making this again!