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Aubergines Gratinees

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This Aubergines Gratinees is sure to win a few hearts over. The unusual flavor of the dish is simply irresistible. Serve the Aubergines Gratinees for parties and watch how everyone gets addicted to it!
Ingredients
  Aubergines 4 , sliced and degorged
  Vegetable oil 3 Fluid Ounce
  Parmesan cheese 5 Ounce, grated
  Dry white bread crumb 1 Ounce
  Butter 1 Ounce, cut into small pieces
  Butter 1 1⁄2 Ounce
  Onion 1 Small, finely chopped
  Flour 3 Tablespoon
  Canned peeled tomatoes 14 Ounce
  Tomato puree 1 Teaspoon
  Dried basil 1⁄2 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Salt 1⁄2 Teaspoon
Directions

To make the sauce, in a saucepan, melt the butter over moderate heat.
When the foam subsides, add the onion and fry for 5 minutes or until it is soft.
Stir in the flour and cook for 1 minute.
Strain the liquid from the tomatoes and stir it into the onion mixture.
Add the tomatoes, tomato puree, basil, pepper and salt.
Bring to the boil, stirring constantly.
Reduce the heat to low, cover and simmer the sauce for 15 minutes.
Preheat the oven to moderate 350°F (Gas Mark 4, 180°C).
Dry the aubergine [eggplant] slices with kitchen paper towels.
Dip the slices into the flour to coat.
In a large frying pan, heat half the oil over moderately high heat.
When the oil is hot, add the aubergine slices, a few at a time.
Fry, turning occasionally with tongs, until they are well browned.
Remove and drain on kitchen paper towels.
Keep hot while you fry the remaining slices in the same way, adding more oil if necessary.
Pour a layer of the sauce into an ovenproof casserole.
Sprinkle over some of the cheese, then put in a layer of aubergines [eggplants].
Continue making layers until all the ingredients are used up, finishing with a layer of sauce.
Sprinkle over the remaining cheese and all the breadcrumbs.
Dot with the butter.
Bake in the oven for 25 minutes or until golden brown.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian

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