How to Make Brad's eggplant au gratin

Brad's eggplant au gratin. Brush both sides of eggplant slices with oil. Place on an ungreased baking sheet. Place the slices of eggplant in a gratin dish.

This creamy and scrumptious Eggplant Gratin is smothered with a secret white sauce and topped with a generous layer or I first made Eggplant Au Gratin for my husband's birthday and everyone absolutely loved it. A delicious eggplant gratin where eggplant is stuffed with tomatoes and bell peppers and baked in a creamy cheese sauce with feta and herbs. Eggplant Gratin. this link is to an external site that may or may not meet accessibility guidelines. You can cook Brad's eggplant au gratin using 6 ingredients and 8 steps. Here is how you cook it.

Ingredients of Brad's eggplant au gratin

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

On each eggplant slice, lay a zucchini slice, a pepper strip and a basil leaf. Eggplant Au Gratin with Feta Cheese. Eggplant (US, Australia, New Zealand, anglophone Canada), aubergine (UK, Ireland, Quebec) or brinjal (South Asia, South Africa) is a plant species in the nightshade family Solanaceae. Placement map: where this dish appears on the page.

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..

More information on "Eggplant a La Russe, au Gratin": Images NYPL Digital Gallery, Flickr, Google Images. 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. Dice two small eggplants and toss on a baking sheet with some olive oil, salt and pepper. These parmesan potatoes au gratin are the creamiest and most delicious you'll ever try!

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