How to Make Aubergines Gratinees
In a saucepan melt butter over medium heat., After straining the liquid from the canned tomatoes pour into saucepan with the onions., Preheat oven to 350 °F (177 °C)., In a large skillet, heat half the vegetable oil over a medium-high heat., Pour a...
Step-by-Step Guide
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Step 1: In a saucepan melt butter over medium heat.
When foam subsides add onion and cook 5 minutes or until translucent and soft.
Stir in the flour and cook 1 minute. -
Step 2: After straining the liquid from the canned tomatoes pour into saucepan with the onions.
Stir.
Add tomato puree, basil, salt and pepper.
Bring mixture to a boil stirring continuously.
Reduce heat to low, cover and simmer 15 minutes. , Using paper towels, dry the aubergine slices and coat with the flour. , When the oil is hot add the aubergine slices one at a time.
Fry, turn occasionally using tongs, until they are brown to dark brown in color. #Remove and drain on paper towels.
Keep the draining slices hot while frying the remaining slices.
If you need more oil add it. , Sprinkle some of the cheese on top, and then add a layer of the aubergine.
Continue adding a layer of sauce, cheese and aubergine until all ingredients have been used up.
Make sure you top off the final layer of aubergine with sauce. #Sprinkle the remaining Parmesan cheese and all the breadcrumbs over the sauce and dot with the small pieces of butter. , Serve immediately. , -
Step 3: Preheat oven to 350 °F (177 °C).
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Step 4: In a large skillet
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Step 5: heat half the vegetable oil over a medium-high heat.
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Step 6: Pour a layer of the sauce into an ovenproof casserole.
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Step 7: Bake for 25 minutes or until a golden brown.
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Step 8: Finished.
Detailed Guide
When foam subsides add onion and cook 5 minutes or until translucent and soft.
Stir in the flour and cook 1 minute.
Stir.
Add tomato puree, basil, salt and pepper.
Bring mixture to a boil stirring continuously.
Reduce heat to low, cover and simmer 15 minutes. , Using paper towels, dry the aubergine slices and coat with the flour. , When the oil is hot add the aubergine slices one at a time.
Fry, turn occasionally using tongs, until they are brown to dark brown in color. #Remove and drain on paper towels.
Keep the draining slices hot while frying the remaining slices.
If you need more oil add it. , Sprinkle some of the cheese on top, and then add a layer of the aubergine.
Continue adding a layer of sauce, cheese and aubergine until all ingredients have been used up.
Make sure you top off the final layer of aubergine with sauce. #Sprinkle the remaining Parmesan cheese and all the breadcrumbs over the sauce and dot with the small pieces of butter. , Serve immediately. ,
About the Author
Ann Alvarez
Professional writer focused on creating easy-to-follow creative arts tutorials.
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