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Before you jump to Eggplant Gratin recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be Difficult.

Healthy eating is today much more popular than before and rightfully so. There are a number of health conditions linked with a poor diet and there is a cost to the overall economy as individuals suffer from diseases such as heart disease and high blood pressure. While we’re constantly being encouraged to follow healthy eating habits, it is also easier than ever to rely on fast food and other convenience items that are not beneficial for us. It is likely that a lot of people believe it will take so much effort to eat a healthy diet or that they have to make a large scale change to their way of life. Contrary to that information, individuals can alter their eating habits for the better by implementing a few modest changes.

One way to address this to start seeing some results is to understand that you do not have to alter everything immediately or that you have to entirely eliminate certain foods from your diet. It’s not a bad idea if you want to make considerable changes, but the most vital thing is to step by step switch to making healthier eating choices. In time, you will probably find that you will eat more and more healthy food as your taste buds get accustomed to the change. As with many other habits, change occurs over a period of time and when a new way of eating becomes part of who you are, you won’t feel the need to revert to your old diet.

Hence, it should be quite obvious that it’s not hard to add healthy eating to your daily lifestyle.

We hope you got insight from reading it, now let’s go back to eggplant gratin recipe. You can have eggplant gratin using 13 ingredients and 12 steps. Here is how you do it.

The ingredients needed to cook Eggplant Gratin:

1. Take 1 large eggplant
2. Get 1/2 teaspoon pepper and salt to taste
3. Use 1 cup marinara sauce, I used mine available in my profile or in search
4. Use 12 slices pepperoni
5. You need 1/4 cup plus 2 tablespoons freshly grated romano cheese, divided use
6. Prepare 1/4 cup ricotta cheese
7. Use 1/2 teaspoon italian seasoning spice blend
8. Take 1 large egg
9. Prepare 1 teaspoon hot sauce, such as franks brand
10. Provide 1 tablespoon olive oil
11. Get 3 green onions, sliced
12. Provide 1/2 cup italian four cheese blend, shredded
13. You need 1/4 cup heavy cream

Instructions to make Eggplant Gratin:

1. Spray a baking dish with non stick spray. Preheat oven to 425
2. Peel eggpant and slice crosswise into 1 inch slices
3. Add pepperoni to large non stick skillet and cook on medium low until crisp, about 5 minutes. Remove and save for later
4. Season slices with salt and pepper. Heat the oil in the skillet the ppepperoni was cooked in. Non stick is important to pan roasting the eggplant with very little oil. On medium heat cook eggplant slices on both sides until golden and tender. Resist the thought that you need more oil, for best flavor you want them almost dry roasted in the skillet
5. While that is vooking whisk together in a bowl the ricotta cheese, egg, cream, 1/4 cup romano cheese, hot sauce , 1/4 teaspoon pepper and Italian seasoning. Blend well. Set aside
6. Add a thin layer of marinara sauce to the prepared baking dish
7. Layer cooked eggpant, slightly overlapping in dish
8. Cover with remainig marinara sauce
9. Spread ricotta cheese mixture evenly over top
10. Sprinkle with remaining 2 tablespoons romano cheese and the italian four cheese blend
11. Add reserved pepperoni slices on top of cheese
12. Bake for 20 to 25 minutes until cheese is melted and sauce is bubbling

But in a pinch, you can use globe eggplants. Rinse eggplant slices and pat dry. My very favorite recipe for eggplant is my Eggplant Parmesan recipe, and although I love my healthier version of it, I was craving something new. Eggplant is a common substitute for meat dishes and adds some bulk to this gratin. Like zucchini, it has a distinctive taste that many consider less bland than many vegetables.

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