Well…, I tell you a little of my life… I just got back from a few days spent in Nice, with my brother-in-law and my sister-in-law, who live in Italy. And so, I necessarily report it in my head, the cravings of recipes from the south and especially in italy. Today, I am extending a bit these few days (before the real holiday !!), with a recipe for gratin of eggplant Parmigiana. Frankly, this dish is absolutely Delicious !!
I don’t know if you’ve already tested it, but if not, go ahead and indulge yourself…

It is a little long, because it is necessary to prepare the eggplant, but at the same time, we made her tomato sauce as they roast gently in the oven… And then, this recipe can also be prepared in advance and cooked or heated on the same day.



Gratin of eggplant Parmigiana

For 4 Save Print Ingredients

  • 3 beautiful eggplants
  • 1 onion, thinly sliced and finely chopped
  • 1 clove garlic, crushed
  • 1 box of 400 g of crushed tomatoes
  • 1 teaspoon vinegar-balsamic
  • 4 handfuls of grated parmesan cheese
  • 1 c. c. of dried rosemary
  • 1/2 cheese of bush or 1 ball scamorza smoke (if you like this little taste)
  • olive oil
  • salt and pepper

 

Instructions

  • Preheat your oven to 180°.
  • Remove the tail of the eggplant, cut lengthwise into strips about 1 cm thick and set aside.
  • Brush each side of the strips of eggplant with olive oil. Season with salt and pepper and then place on rack of your oven.
  • Transfer to the oven and bake for 20 to 30 minutes.
  • Meanwhile, lightly sauté the chopped onion with the garlic in a hurry, in a little olive oil.
  • Then add the chopped tomatoes, the rosemary and the vinegar is balsamic. Add salt and pepper and stir well.
  • Leave to simmer and covered until the end of the cooking time of the eggplant.
  • When the aubergines are cooked, remove from oven and do not cut.
  • In a gratin dish, alternate layers of grilled eggplant, tomato sauce and cheese, bush or scamorza.
  • Finish was sprinkling the parmesan cheese on the top of the gratin.
  • Bake for 20 minutes at the same temperature, until the cheese is well toasted.
  • Good ap !

 


I must confess to you that I left my gratin a little too long to go take a shower and that, that is why I grated a bit of parmesan cheese on top… It was seriously toasted, but delicious ��
So, I re-tested to be safe, and I assure you that it is a killer !

Inspiration of the Gratin of eggplant Parmigiana : freDCook

Written by Doc

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