Simple Way to Make Award-winning Simple Using Canned Tomatoes Eggplant Gratin

Hey everyone, it’s Brad, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, simple using canned tomatoes eggplant gratin. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Simple Using Canned Tomatoes Eggplant Gratin is one of the most favored of recent trending foods on earth. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. Simple Using Canned Tomatoes Eggplant Gratin is something which I have loved my whole life. They’re nice and they look wonderful.

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.

To get started with this recipe, we must first prepare a few components. You can have simple using canned tomatoes eggplant gratin using 10 ingredients and 3 steps. Here is how you can achieve that.

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

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

Instructions 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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