Recipe: Perfect Brad's eggplant au gratin

Brad's eggplant au gratin. From Jane Shapton of Irvine, California comes this tasty bake that layers sliced eggplant with spaghetti sauce and two kinds of cheese. This EGGPLANT GRATIN or Aubergine Gratin makes a crowd-pleasing side dish! Tender eggplant is smothered with a fingerlickin tomato cream sauce, topped with Gruyere I first made Eggplant Au Gratin for my husband's birthday and everyone absolutely loved it.

I did salt the eggplant for an hour to pull out more water but everything else was the same and it turned out GREAT! Brush both sides of eggplant slices with oil. Place on an ungreased baking sheet. You can have Brad's eggplant au gratin using 6 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Brad's eggplant au gratin

1. You need 1 of lg eggplant.
2. You need 8-12 slices of swiss cheese.
3. Prepare of Garlic powder, salt, and pepper.
4. Prepare 2 cups of half and half.
5. Prepare 2 tbs of flour.
6. You need of Bread crumbs.

On each eggplant slice, lay a zucchini slice, a pepper strip and a basil leaf. Eggplant, mushrooms, lemon juice, milk, black pepper, red hot pepper sauce, bread crumbs, salt, butter, all-purpose flour, heavy whipping cream, nutmeg, eggs, parmesan cheese. Tender slices of eggplant, layers of tomatoes and chunks of tangy goat cheese are a quick and easy side dish, perfect to accompany any entrée. Recipe adapted from 'Dinner: Changing the Game,' by Melissa Clark.

Brad's eggplant au gratin instructions

1. Slice eggplant very thin..
2. Grease a 9x13 baking pan.
3. Lay eggplant in pan in layers. Between each layer, sprinkle with salt, pepper, and garlic powder. Also lay down 4 slices of cheese..
4. Continue until all eggplant is used..
5. Mix flour with cold half and half. Pour over the top of casserole. Shake a little to work out air bubbles between layers..
6. Top lightly with bread crumbs..
7. Bake at 375 around 20-25 minutes. Remove when top gets nice and browned..
8. Let rest a couple minutes. Serve and enjoy..

Moussaka meets gratin (hold the meat). Add the chopped eggplant and cook over low-medium heat, just below simmering point, for one hour or until the eggplant is completely soft and the sauce has reduced to a slightly runny chutney-style consistency. Eggplant is a vegetable that is appreciated for its dietary properties; it contains a large amount of water and adequate levels of potassium. It is a vegetable with many nutritional qualities and is energetic, but has a special flavor that gives a special touch that usually attract many palates. Eggplant (USA, Australia, New Zealand, anglophone Canada), aubergine (UK, Ireland, Quebec) or brinjal (South Asia, South Africa) is a plant species in the nightshade family Solanaceae.