Eggplant Au Gratin
The eggplant is used in various cultures, anywhere from Japan to Spain. It can be stewed, fried, baked, blended and roasted. It is a very versatile fruit that is largely used in Italian cooking. I myself make eggplant in many different ways, one being Eggplant Au Gratin. It is a tasty recipe that is baked, then topped with some scrumptious ingredients and then baked again.
Ingredients:
One large sliced eggplant
1 cup tomato sauce
1 cup grated mozzarella cheese
1/2 cup grated Parmigiano Reggiano cheese
12 cooked slices of bacon cut in half
1/2 cup bread crumbs
1 tbsp fresh chopped parsley
Bertolli Olive oil
Salt and pepper to taste
Method:
Place sliced eggplant in greased baking dish topped with olive oil, salt and pepper. Cook at 375 until golden brown, turning over in between. Spoon over with sauce, add slice of bacon, mozzarella, parmigiano cheese, bread crumbs and parsley. Before placing in oven, add a drizzle of olive oil and the salt and pepper. Bake once more at 375 until cheeses have melted. I bake mine for a bit longer so the cheese turns a bit crispy. They are ideal eaten on their own or making a sandwich with a crispy bun.
Buon Appetito!
Ingredients:
One large sliced eggplant
1 cup tomato sauce
1 cup grated mozzarella cheese
1/2 cup grated Parmigiano Reggiano cheese
12 cooked slices of bacon cut in half
1/2 cup bread crumbs
1 tbsp fresh chopped parsley
Bertolli Olive oil
Salt and pepper to taste
Method:
Place sliced eggplant in greased baking dish topped with olive oil, salt and pepper. Cook at 375 until golden brown, turning over in between. Spoon over with sauce, add slice of bacon, mozzarella, parmigiano cheese, bread crumbs and parsley. Before placing in oven, add a drizzle of olive oil and the salt and pepper. Bake once more at 375 until cheeses have melted. I bake mine for a bit longer so the cheese turns a bit crispy. They are ideal eaten on their own or making a sandwich with a crispy bun.
Buon Appetito!
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