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Golden eggplant gratin

By on February 7, 2014
The cheesy flavour and tender bite of eggplant make this all-time family favourite, tempting, even to small kids. If you go for a richer flavour, this decadent dish will go well with bacon.

3 large or 5 medium size eggplants, sliced (approx 1/4 inch thick)
2 medium size carrots, washed, chopped and strained
2 medium size onions, chopped
Extra virgin olive oil
a spoon of butter
2-3 medium size cooking tomatoes
1 teaspoon sugar
Salt
Fresh ground pepper
Fresh herbs
Mozarella cheese, sliced
Gran Padano, shredded
A
SAUCE
1.  Heat oil and butter on the skillet.
2.  Saute the carrot and onion and continue mixing for about 4-5 minutes.
3.  Add minced garlic.
4.  Mix in the can of tomatoes
5.  Add a spoon of sugar to balance out the tartness of the tomatoes.
6.  Add salt, fresh ground pepper and herbs
B
EGGPLANT
1.  Distribute eggplant slices onto a rectangle oven-safe dish.  Sprinkle salt on top of each layer before putting the rest of the slices.  Leave it for 20 minutes.
2.  Spread a kitchen towel on a table and pat them dry.
3.  Grill all the eggplant slices until slightly toasted, watching carefully not to burn either side.

Preparation
1. Take a clean oven dish and apply oil to the sides. Pour an even amount of “A” sauce as your first layer .  Arrange grilled eggplant on top.
2. Slice Mozarella and arrange them on top of the eggplants.
3.  Cover the top with a generous amount of Gran Padano shredded cheese.
4.  Repeat 1 – 3 until all eggplants are done.
5.  Bake in oven for about 20 minutes.  Slice and serve hot.

About Samantha Mateo