Eggplant au Gratin

Eggplant au Gratin Recipe - Italian Vegetarian Delight

Region / culture: Italy | Preparation time: 15 minutes | Cooking time: 35 minutes | Servings: 2 |

Vegetarian diet

Introduction

Eggplant au Gratin is a delicious and cheesy dish that is perfect for a cozy night in or a special dinner party. This recipe combines tender slices of eggplant with savory spaghetti sauce and gooey melted cheese for a comforting and satisfying meal.

History

Eggplant au Gratin is a classic French dish that has been enjoyed for centuries. The combination of eggplant, cheese, and tomato sauce has been a popular choice for cooks looking to create a hearty and flavorful meal.

Ingredients

0.5 lb (227 g) of eggplant, peeled and cut into slices of 0.25 inch
1 tbsp of olive oil
0.75 cup of spaghetti sauce
0.75 cup of shredded part-skim mozzarella cheese
2 tbsp of shredded parmesan cheese

How to prepare

Brush both sides of eggplant slices with oil.
Place the slices on an ungreased baking sheet and bake at 400° F for 8 minutes.
Turn the slices and bake for an additional 7 – 8 minutes, or until they are lightly browned and tender. Allow them to cool on a wire rack.
Coat two 10 oz (283 g) ramekins with nonstick cooking spray and place one eggplant slice in each.
Top each slice with 2 tbsp of spaghetti sauce (or tomato sauce) and 2 tbsp of mozzarella cheese.
Repeat the layers twice and sprinkle with Parmesan cheese.
Bake, uncovered, at 350° F for 20 – 25 minutes, or until the dish is bubbly and the cheese is melted.
Serve hot, either plain or with other main dishes, side dishes, or appetizers.

Variations

Add cooked ground beef or sausage for a meaty twist.
Use different types of cheese, such as cheddar or Gruyere, for a unique flavor profile.

Cooking Tips & Tricks

Be sure to peel the eggplant before slicing to ensure a smooth texture in the final dish.

- Baking the eggplant slices before assembling the dish helps to remove excess moisture and ensures a tender texture.

- Use a combination of mozzarella and Parmesan cheese for a rich and creamy flavor profile.

Serving Suggestions

Serve Eggplant au Gratin with a side salad or crusty bread for a complete meal.

Cooking Techniques

Baking the eggplant slices before assembling the dish helps to remove excess moisture and ensures a tender texture in the final dish.

Ingredient Substitutions

Use zucchini or yellow squash in place of eggplant for a different flavor profile.

- Use a different type of cheese, such as feta or goat cheese, for a unique twist.

Make Ahead Tips

You can assemble the Eggplant au Gratin ahead of time and refrigerate it until ready to bake.

Presentation Ideas

Serve Eggplant au Gratin in individual ramekins for an elegant presentation.

Pairing Recommendations

Pair Eggplant au Gratin with a glass of red wine, such as Merlot or Cabernet Sauvignon, for a perfect pairing.

Storage and Reheating Instructions

Store any leftovers of Eggplant au Gratin in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.

Nutrition Information

Calories per serving

Each serving of Eggplant au Gratin contains approximately 200 calories.

Carbohydrates

Each serving of Eggplant au Gratin contains approximately 15 grams of carbohydrates.

Fats

Each serving of Eggplant au Gratin contains approximately 10 grams of fat.

Proteins

Each serving of Eggplant au Gratin contains approximately 12 grams of protein.

Vitamins and minerals

Eggplant is a good source of vitamins C, K, and B6, as well as minerals like potassium and manganese.

Alergens

This recipe contains dairy (cheese) and gluten (spaghetti sauce), so it may not be suitable for those with dairy or gluten allergies.

Summary

Eggplant au Gratin is a nutritious and satisfying dish that provides a good balance of carbohydrates, fats, and proteins, as well as essential vitamins and minerals.

Summary

Eggplant au Gratin is a delicious and comforting dish that is perfect for a cozy night in or a special dinner party. With tender slices of eggplant, savory spaghetti sauce, and gooey melted cheese, this dish is sure to be a hit with your family and friends.

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was a warm summer day, just like today, when I stumbled upon it in an old cookbook at a yard sale. The title caught my eye immediately - Eggplant au Gratin. I had never heard of such a dish before, but something about it intrigued me. I purchased the cookbook for a mere fifty cents and took it home with me.

As I flipped through the pages, I came across the recipe for Eggplant au Gratin. The ingredients were simple - eggplant, tomatoes, garlic, breadcrumbs, and cheese. The method seemed straightforward enough, so I decided to give it a try. Little did I know that this dish would become one of my signature recipes, loved by all who tasted it.

I set to work preparing the ingredients, slicing the eggplant into thin rounds and sautéing them in olive oil until they were golden brown. In a separate pan, I cooked the tomatoes with garlic and herbs until they were soft and fragrant. I then layered the eggplant and tomato mixture in a baking dish, sprinkling breadcrumbs and cheese on top before popping it in the oven to bake.

The smell that wafted through my kitchen as the Eggplant au Gratin baked was heavenly. The cheese bubbled and browned, the breadcrumbs crisped up, and the flavors melded together in a mouthwatering symphony. I couldn't wait to dig in and taste the fruits of my labor.

When the timer dinged and I pulled the dish out of the oven, I knew I had struck gold. The Eggplant au Gratin was a thing of beauty - golden and bubbling, with a tantalizing aroma that filled the room. I couldn't resist taking a bite right then and there, and as soon as I did, I was transported to culinary heaven.

The eggplant was tender and flavorful, the tomatoes were tangy and sweet, and the cheese added a creamy richness that tied everything together. My taste buds sang with delight as I savored each mouthful, feeling a sense of accomplishment and pride at having created something so delicious.

From that day on, Eggplant au Gratin became a regular feature on my family's dinner table. I made it for special occasions and casual gatherings alike, and it never failed to impress. Friends and family members would always ask for the recipe, and I would gladly pass it on, knowing that it would bring them as much joy as it had brought me.

Over the years, I have made some modifications to the original recipe, adding my own personal touch here and there. Sometimes I'll throw in some fresh herbs or a sprinkle of chili flakes for extra flavor, or swap out the cheese for a different variety. But no matter how I tweak it, the essence of the dish remains the same - simple, comforting, and undeniably delicious.

As I sit here now, reminiscing about that fateful day at the yard sale, I can't help but feel grateful for stumbling upon the recipe for Eggplant au Gratin. It has brought me so much joy and satisfaction over the years, and I know it will continue to do so for many more to come. And who knows, maybe one day my own grandchildren will inherit the recipe and carry on the tradition of making this beloved dish.