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Slices with eggplant au gratin

Slices with eggplant au gratin

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I had eggplants and I knew I wanted them au gratin. I took a tour of the fridge and put on what I found. I really liked the amalgam of tastes and textures, from creamy eggplant to crunchy seeds.

  • 3 small eggplants
  • salt
  • pepper
  • White flour
  • frying oil
  • 300 g semi-smoked fillet muscles
  • 200 g grated cheese for au gratin
  • 200 g of dried tomatoes preserved in olive oil and hot pepper
  • 100 g of raw unsalted sunflower seeds
  • 50 g parmesan
  • green onion tails
  • red radishes
  • green cucumber

Servings: 4

Preparation time: less than 60 minutes

RECIPE PREPARATION Slices with eggplant au gratin:

  1. Eggplants are washed, sliced ​​lengthwise, salted and peppered.

  2. Pass the eggplant slices through the white flour, shake off the excess flour and lightly fry on both sides.

  3. Place in a tray lined with baking paper.

  4. A slice of about the same size of fillet muscles, grated cheese, slices of sun-dried tomatoes and green onion tails are distributed over each piece.

  5. Put the tray in the oven for 10-15 minutes until the cheese starts to au gratin.

  6. Place the au gratin slices on a plate, sprinkle with sunflower seeds and grated Parmesan cheese.

  7. Serve with your favorite vegetables. We served it with green cucumbers and red radishes.

Tips sites


The eggplant slices au gratin are delicious both hot and cold in the sandwich [in the package].

Eggplant au gratin with cheese and tomato sauce with garlic & # 8211 in the oven

Eggplant au gratin with cheese and tomato sauce with garlic, in the oven. Baked eggplant recipe with cheese and tomatoes. How to make eggplant au gratin with sauce? Baked vegetable recipes. Eggplant recipes.

These au gratin aubergines have a special taste! I'm nn kind of eggplant bite no meat. Fried and layered eggplant slices with fresh tomato sauce with garlic and basil and sprinkled with grated cheese. The cheese melts in the oven and spreads in layers. Yummy!

Being in the eggplant and tomato season, I recommend using a fresh tomato sauce, prepared cold, by the minute & # 8211 with basil leaves, garlic and a little olive oil. Here is his recipe here:

I had a big eggplant left in the fridge and I thought of cooking it somehow. I really liked this classic Italian idea to gratinate eggplant slices with cheese and tomato sauce! The classic recipe for eggplant parmesan or aubergines with parmesan cheese it is done a little differently and you can find it here.

We also like breaded eggplants or just rolled in flour and fried in oil. They are super tasty! So I set to work and made this casserole with eggplant au gratin with cheese, tomatoes and garlic.

Eggplant au gratin with tomatoes and grated cheese

The cleaned and sliced ​​eggplants are salted, peppered and greased with olive oil, then grilled for a minute on each side, until it turns yellow-brown.

Place the slices, one by one, in individual gratin pots and add tomato sauce over the first layer.

Add a layer of eggplant and tomato sauce on top.

At the end, add the tomato sauce mixed with pesto, sprinkle the mixture of grated cheese and leave it in the oven to au gratin for 7 minutes, at a temperature of 180 degrees Celsius.

A recipe proposed by Metro on the occasion of the program & quotIl Gusto d & # 39Italia & quot

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Eggplant au gratin with tomatoes and grated cheese

Fancy a tasty dinner? Try our recipe, eggplant au gratin with tomatoes and grated cheeses and
enjoy their flavor.

freshly ground pepper
10 g basil leaves
40 ml of olive oil
100 g grated mozzarella
100 g parmesan race
30 g of pesto sauce
100 g of blended tomato sauce
340 g eggplant

Method of preparation
Sprinkle salt and pepper over the peeled eggplant and then add the olive oil over them. Put them on
grill for 1 minute each, until they turn brown.
Place the slices in the ceramic bowl, add the tomato sauce over the first layer and then add another layer of
eggplant and tomato sauce on top.
At the end, add the tomato sauce mixed with pesto and sprinkle and the mixture of grated cheese. Leave
the whole composition in the oven for 7 minutes at 180 degrees Celsius.
We wish you good luck and we are waiting for you on our blog for new recipes written especially for you!

How to make breaded eggplant

Breaded eggplants are an excellent preparation for vegetarians. But don't forget that if you don't fry the eggplants well, they will remain strong and hard to eat. That's why we share a trick that will help you soften the eggplants so you can serve them with pleasure.

If you are looking for a purely vegetarian or vegan recipe, breaded eggplants are the ideal choice. You can consume this preparation with any garnish you want. Some recommendations would be rice, quinoa or pasta. If you opt for the last option, cut the eggplant into cubes, instead of slices and add any sauce you want.


  • 2 large eggplants
  • 1 cup breadcrumbs (150 g)
  • 2 tablespoons salt (30 g)
  • 1 tablespoon pepper (15 g)
  • Tablespoon dried parsley (8 g)
  • 2 tablespoons balsamic vinegar (30 ml)
  • ¼ cup of olive oil (40 ml)
  • 1 cup of water (300 ml)

Method of preparation

Many people avoid eggplants because of their strange taste. But it all depends on how you cook and the ingredients used for seasoning. Here's how to make breaded eggplant that is sure to please everyone:

1. Cut the eggplant into slices about 2.5 cm thick.

2. In a large bowl, pour the water and add a tablespoon of salt. Put the eggplant slices in water and let them soften a little. In this way, also make sure that the eggplant will not absorb as much oil, which means they will be juicier.

3. In another bowl, combine balsamic vinegar, remaining salt, pepper and parsley.

4. After the eggplant slices have softened a little, put them in the prepared mixture and leave to marinate for about 15 minutes.

5. Sprinkle the breadcrumbs on a separate plate and pass the eggplant slices through it.

6. Fry the eggplant in a little olive oil. Don't worry about the oil. As already mentioned, eggplants will not absorb too much, as they are soaked in water before frying.

4. Baked eggplant lasagna recipe


- slices of mozzarella cheese

- freshly ground black pepper

- extra virgin olive oil

1. As in the previous recipe, wash the eggplant well, cut it in half, salt it and set it aside for 30 minutes, in order to eliminate the bitter taste. Then rinse with plenty of water and drain on absorbent kitchen towels.

2. Preheat the oven to 200º C.

3. The next step is to wash the tomatoes well, carefully peel them, remove the seeds and pass them through a blender. The sauce thus obtained is set aside.

4. Place the eggplant in an oven tray and cook at 200º C for 20 minutes.

5. Then remove from the oven and leave to cool. When the eggplant slices are no longer hot, lasagna is formed as follows: a round of sell, a round of mozzarella cheese and another round of eggplant. Do this successively along the oven tray. Top with tomato puree and grated mozzarella on top.

6. Leave to au gratin in the oven for another 15 minutes, then leave to cool and serve fresh.

Eggplant Parmigiana & # 8211 a classic Italian recipe, right in your kitchen!

Baked eggplant parmigiana is a classic Italian recipe, originally from Sicily. These eggplants au gratin with tomato sauce and cheese will not leave anyone indifferent. From the simplest ingredients you get a dish so juicy, fragrant and tasty that you will want to prepare it every day. Likewise, it is a perfect delicacy not only for the family dinner, but also for the holiday meal.


& # 8211 300 g of mozzarella cheese


1. Peel and squeeze the garlic. Fry it in a pan with hot oil. Remove the garlic from the pan.

2. Scald, then peel the tomatoes. Chop them and add them to the hot pan with garlic oil. Bring to a boil and add the basil. Stir. Match with spices to taste and simmer for another 10 minutes.

3. Cut the eggplant into 5 mm thick slices. Sprinkle with salt and ground black pepper.

4. Pass each slice of eggplant through the flour, then through the beaten egg. Fry them in a pan with hot oil on both sides until golden brown.

5. Pour the tomato sauce into a baking tin. Place the eggplants in shape and cover with slices of mozzarella cheese and grated Parmesan cheese. Shape in a preheated oven to 180 degrees for 1 hour.

Pumpkin and eggplant au gratin can be a perfect dinner. I don't miss these vegetables from the fridge during the summer, so I have quite a lot of recipes with them.
The ingredients are with an informative note, which I had in the fridge at the time, but the recipe can be adapted according to everyone's tastes.


2 medium zucchini
2 medium eggplants
1 clove garlic
120 g cheese
30 g smoked cheese
30 g telemea
2 eggs
freshly ground pepper
frying oil
1 cube butter
2 tablespoons breadcrumbs to cover the vessel

Cut the zucchini and eggplant lengthwise, thin slices of 3-4 mm. We harden them in the oil in which we previously hardened a clove of garlic until it turned golden (we throw it away because it becomes bitter after it has hardened). We take out the eggplant slices and the hardened pumpkin and put them on a napkin to remove the excess oil.

We line a heat-resistant dish with butter and breadcrumbs. We alternately arrange slices of zucchini and slices of eggplant, putting between them smoked cheese and 80 g of cheese cut into large cubes. Season with salt and freshly ground pepper.

Beat 2 eggs, season with a little salt and pepper, add the telemeau and the rest of the grated cheese and mix well. Pour over the vegetables and bake in the preheated oven at 200 ° C until the egg composition hardens.

Eggplant au gratin, with the secret ingredient! A perfect weekend dinner!

Today we present you a less common dish & # 8211 au gratin eggplant, with ham and cheese. It is an extraordinarily tasty delicacy, perfect for a dinner with a minimum number of calories. For those who care about the figure, it is the perfect snack. Even at night, you can serve a piece. This dish is very simple and quick to prepare, without too much hassle.


& # 8211 cream or mayonnaise (vegetable oil - to minimize calories)

& # 8211 salt and ground black pepper


1. Wash the eggplants well and cut them lengthwise into two equal halves. Cross the core of the eggplants along with a sharp knife, keeping the distance from the base.

2. Peel the garlic and crush it. Rub with a small amount of crushed garlic each half of the eggplant. Match the eggplant with salt and ground black pepper to taste. Rub them a little.

3. Cut the ham and cheese into thin slices. Fill the spaces obtained with ham, then with cheese.

4. Wash the greens and chop finely.

5. Grease each eggplant with a grill of cream (mayonnaise or vegetable oil). Then sprinkle with some grated cheese and chopped greens.

6. Place the eggplant on a baking tray, pre-greased with vegetable oil.

7. Place the tray in the preheated oven at 160-180 ° C for 25-30 minutes. Baking time depends on each oven. You will get some appetizing boats with a crisp golden crust.

Note: If desired, you can complete the recipe with tomatoes, cut into thin slices.


Chinese eggplant with garlic sauce , an extremely fast and delicious food that I make most of the summer when I don't have much time to cook. The eggplants are delicious cooked like this, the soy sauce gives them a very good taste and together with a bowl of boiled rice they are great .

Thanks for the recipe, Cristina!

  • 2 medium eggplants
  • 2-3 tablespoons of sunflower oil
  • 1/2 teaspoon hot pepper flakes (or a small hot pepper)
  • 250 ml water
  • 3 cloves garlic (or 3 tablespoons granulated garlic)
  • 2 teaspoons white sugar
  • 1 teaspoon of starch
  • 2 tablespoons soy sauce (I used dark)
  • 3 teaspoons fish sauce (optional)
  • green onion tails for decoration

Preparation Chinese eggplant with garlic sauce

Wash and clean the eggplant, then cut into cubes or sticks. Heat the oil in a deep frying pan or wok and heat them until they begin to soften and brown slightly. Shake the pan from time to time or mix gently with a spatula. .

Pour the water, the pepper flakes (or the hot pepper cleaned of seeds, ribs and finely chopped), the sliced ​​garlic. Let it boil until the liquid is absorbed almost half.

In a small bowl, mix the soy sauce, fish sauce (if you have it) and starch.

Pour over the eggplant and simmer until the sauce thickens.

Eat warm eggplants, decorated with chopped green onion tails and a garnish of boiled rice. Enjoy!

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