Eggplant Gratin

Name: Eggplant Gratin
Total time: 1500 s
Yield: 4 servings
Cuisine: American
Ingredients: 1 large eggplant; 1/2 teaspoon pepper and salt to taste; 1 cup marinara sauce, I used mine available in my profile or in search; 12 slices pepperoni; 1/4 cup plus 2 tablespoons freshly grated romano cheese, divided use; 1/4 cup ricotta cheese; 1/2 teaspoon italian seasoning spice blend; 1 large egg; 1 teaspoon hot sauce, such as franks brand; 1 tablespoon olive oil; 3 green onions, sliced; 1/2 cup italian four cheese blend, shredded; 1/4 cup heavy cream

fenway @Fenway

This eggplant is pan roasted in very little oil producing tender, not oily flavor packed eggplant slices. They are layerd with marinara sauce and a cheese custard sauce for a creamy marinara gratin

fenway @Fenway

This eggplant is pan roasted in very little oil producing tender, not oily flavor packed eggplant slices. They are layerd with marinara sauce and a cheese custard sauce for a creamy marinara gratin

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Ingredients

25 mins

4 servings

1large eggplant
1/2 teaspoonpepper and salt to taste
1 cupmarinara sauce, I used mine available in my profile or in search
12 slicespepperoni
1/4 cupplus 2 tablespoons freshly grated romano cheese, divided use
1/4 cupricotta cheese
1/2 teaspoonitalian seasoning spice blend
1large egg
1 teaspoonhot sauce, such as franks brand
1 tablespoonolive oil
3green onions, sliced
1/2 cupitalian four cheese blend, shredded
1/4 cupheavy cream

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Steps

25 mins

1

Spray a baking dish with non stick spray. Preheat oven to 425
2

Peel eggpant and slice crosswise into 1 inch slices
3

Add pepperoni to large non stick skillet and cook on medium low until crisp, about 5 minutes. Remove and save for later
4

Season slices with salt and pepper. Heat the oil in the skillet the ppepperoni was cooked in. Non stick is important to pan roasting the eggplant with very little oil. On medium heat cook eggplant slices on both sides until golden and tender. Resist the thought that you need more oil, for best flavor you want them almost dry roasted in the skillet
5

While that is vooking whisk together in a bowl the ricotta cheese, egg, cream, 1/4 cup romano cheese, hot sauce , 1/4 teaspoon pepper and Italian seasoning. Blend well. Set aside
6

Add a thin layer of marinara sauce to the prepared baking dish
7

Layer cooked eggpant, slightly overlapping in dish
8

Cover with remainig marinara sauce
9

Spread ricotta cheese mixture evenly over top
10

Sprinkle with remaining 2 tablespoons romano cheese and the italian four cheese blend
11

Add reserved pepperoni slices on top of cheese
12

Bake for 20 to 25 minutes until cheese is melted and sauce is bubbling

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Cooksnaps

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fenway @Fenway

on December 27, 2015 17:04

“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.