Steps to Prepare Tasty Simple Using Canned Tomatoes Eggplant Gratin

Hey everyone, it’s Clark, welcome to our recipe page. Today I will show you how to make a special dish, Simple Using Canned Tomatoes Eggplant Gratin. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be smell and look delicious.

Simple Using Canned Tomatoes Eggplant Gratin Recipe. Place eggplant slices in a colander over a plate; sprinkle with salt and toss. Toss bread crumbs and remaining butter.

You can have Simple Using Canned Tomatoes Eggplant Gratin using 10 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Simple Using Canned Tomatoes Eggplant Gratin

1. Make ready 3 of Aubergines - small Japanese type.
2. Take 1/2 of Onion.
3. You need 1 of Olive oil.
4. Prepare 1 of Salt and pepper.
5. Take 1 of Garlic powder.
6. Prepare 1/2 can of ☆Canned tomatoes.
7. Make ready 1 of ☆Consomme stock granules.
8. Prepare 1 of strong pinch ☆Sugar.
9. You need 1 tsp of ☆Ketchup.
10. It’s 1 of use as much (to taste) Easy melting cheese.

Note also that some recipe writers may refer to "bitterness" in eggplant.I love the roasted flavor that grilling gives food, so I decided to make a salsa from grilled vegetables.I think this recipe would also taste great using plum tomatoes.Also, if you can't use wood chip charcoal, you might try adding a little liquid smoke to the salsa while it cooks. —Shelly Bevington, Hermiston, Oregon Served as an easy vegetarian side dish or entree, this eggplant will delight even the most picky eater.

Simple Using Canned Tomatoes Eggplant Gratin step by step

1. Thinly slice the onion, and cut the eggplant into bite-sized pieces. Cook in olive oil. Flavor with the salt, pepper, and garlic powder..
2. Once the onions have wilted, add the ☆ ingredients and mix. Cook off a little of the tomato moisture. Adjust the amounts of the flavoring ingredients while tasting to flavor..
3. Transfer to a heat-resistant dish and top with cheese. Bake in a 1000 W oven for about 5 minutes. When the cheese has lightly browned, it's done!.

Although we eat a lot of fresh tomatoes right off of the vine, it is impossible to eat them all before they begin to go bad.After six years of living in an apartment, I had romantic visions of planting my own vegetables, harvesting them with care, and using them to make beautiful summer recipes like today's Tomato Eggplant Zucchini Bake with Garlic and Parmesan.My produce dreams were circumvented by flora and fawna.

The eggplant becomes tender in the oven and absorbs the flavors of tomato, onion, and bell pepper for a wonderful Middle Eastern dish.Great recipe for Simple Using Canned Tomatoes Eggplant Gratin.I wanted to use up some canned tomatoes I had left over.I didn't have time and wanted to come up with something quick, so I used the eggplant and cheese I had in the refrigerator.I don't have hints in particular.