Simple Way to Prepare Any-night-of-the-week Simple Using Canned Tomatoes Eggplant Gratin

Hello everybody, it is Drew, welcome to our recipe site. Today, we’re going to prepare a special dish, simple using canned tomatoes eggplant gratin. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

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.

Simple Using Canned Tomatoes Eggplant Gratin is one of the most popular of recent trending foods on earth. It is simple, it’s fast, it tastes delicious. It is appreciated by millions daily. They are nice and they look fantastic. Simple Using Canned Tomatoes Eggplant Gratin is something which I’ve loved my entire life.

To get started with this particular recipe, we have to prepare a few components. You can have simple using canned tomatoes eggplant gratin using 10 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Simple Using Canned Tomatoes Eggplant Gratin:

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

Once the onions have wilted, add the ☆ ingredients and mix. Cook off a little of the tomato. Here is how you cook that. Arrange half of tomato slices over eggplant slices.

Steps to make Simple Using Canned Tomatoes Eggplant Gratin:

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!

Here is how you cook that. Arrange half of tomato slices over eggplant slices. Top with half of zucchini slices; sprinkle with half of cheese mixture. Repeat procedure with remaining eggplant slices, tomato slices, zucchini slices, and cheese mixture. 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.

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