![]() Uncover gratin, top with the breadcrumb mixture, and bake another 20 minutes, or until top is golden brown. After baking time is up, increase oven to 375. As gratin bakes, combine bread crumbs, parmesan, a little pepper, and a tablespoon of oil and stir to combine thoroughly.Repeat twice, ending with a layer of tomato sauce. Make a layer on the bottom of one third of the eggplant slices, then cover with a third of the tomato sauce, followed by half the goat cheese. Oil or spray a 10 to 12 cup baking dish.Off heat, stir in basil and season to taste with salt and pepper. Cook about 20 minutes until everything is softened, sweet, and most of the excess liquid is reduced. Add tomatoes an 1/4 cup of reserved juice and bring to a simmer. Add onions, garlic, and bell pepper and cook until very soft but not brown, about 8 minutes. Meanwhile, heat 3 tablespoons oil in a large skillet over medium heat.Reduce oven to 325 and move top rack just above middle position. Season with salt and pepper while hot and set aside to cool on baking sheet. Roast another 10 to 15 minutes until golden in places. Bake 10 minutes, then rotate pans between top and bottom oven racks. Brush both sides of each slice lightly with olive oil (about 2 1/2 tablespoons total). ![]() Slice eggplant 1/2 inch thick and distribute in a single layer on two rimmed baking sheets.
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