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Eggplant and Zucchini Gratin Recipe

   
 

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     Eggplant and Zucchini Gratin

Category   Salads - Soups - Sidedishes
Sub Category   None

Ingredients
2 medium eggplant, sliced 1/4 in
Flour
Oil
4 zucchini, sliced 1/4 in
3 cup tomato sauce
1/2 cup heavy cream
1/2 tsp oregano
1/2 tsp thyme
3 cup grated gruyére
 
Salt
Pepper

Instructions
Sprinkle eggplant with salt, place in colander and allow to drain for 20 minutes. Preheat oven to 350. Line baking sheet with paper towels. Place fouler in dish. Heat 2 inches of oil in pan. Dredge eggplant and fry until golden brown. Fry zucchini. Cover bottom of baking pan with 1 cup tomato sauce, place eggplant and zucchini over sauce, drizzle with 1/4 cup cream. Sprinkle with pepper and half the herbs and half the cheese. Add 1 more cup of sauce. Create second layer of eggplant and zucchini. Drizzle with remaining cream, herbs, tomato sauce, and then remaining cheese. Bake for 30 minutes.


Originally Submitted
7/25/2012





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