Zucchini and Eggplant Gratin with Cheese
Healthy and Delicious Zucchini and Eggplant Gratin Recipe
Introducing a healthy and wholesome dish: Zucchini and Eggplant Gratin with Cheese. This delightful dish combines nutritious vegetables with savory cheese, perfect for a light meal or a special occasion.
Main Ingredients- 1 Zucchini
- 1 Eggplant
- 1 Potato
- 2 Eggs
Sauce and Toppings- 1 cup Tomato Sauce (store-bought or homemade)
- 1 cup Pizza Cheese (Mozzarella Cheese)
- 2 Tbsp Parmesan Cheese Powder
- 1 cup Tomato Sauce (store-bought or homemade)
- 1 cup Pizza Cheese (Mozzarella Cheese)
- 2 Tbsp Parmesan Cheese Powder
Cooking Instructions
Step 1
First, wash the potato thoroughly and slice it thinly. Place it in a microwave-safe dish and microwave for about 2-3 minutes. This pre-cooking will shorten the overall cooking time. Slice the zucchini and eggplant into similar thickness, preparing them for the dish.
Step 2
Sprinkle a pinch of salt over the sliced zucchini and eggplant and let them sit for about 10 minutes to draw out moisture. This step helps to soften the vegetables and remove excess water, ensuring a better texture. After salting, pat them dry with paper towels to remove any remaining moisture.
Step 3
In a bowl, combine 1.5 cups of tempura flour with 1.5 cups of water. Mix well until smooth, ensuring there are no lumps. The batter should be neither too thick nor too thin. Coat the prepared zucchini and eggplant evenly with this batter.
Step 4
Heat a generous amount of oil in a pan over medium heat. Carefully place the battered zucchini and eggplant into the hot oil. Pan-fry them until golden brown on both sides, giving them a crispy texture similar to tempura.
Step 5
Once cooked, transfer the fried zucchini and eggplant to a plate lined with paper towels. This will help absorb any excess oil, resulting in a cleaner and lighter taste.
Step 6
Layer the drained zucchini, eggplant, and lightly pre-cooked potato slices attractively in an oven-safe gratin dish or baking dish. Spread a generous layer of tomato sauce over each layer. The tangy sweetness of the tomato sauce will enhance the overall flavor.
Step 7
In between the layers of tomato sauce, sprinkle Parmesan cheese powder evenly. The rich umami of the Parmesan cheese will help balance the flavors of the dish.
Step 8
Whisk the two eggs until well beaten. Drizzle this egg mixture over the ingredients at various points. As the egg cooks, it will act as a binder, helping to hold the layers together and adding richness to the gratin.
Step 9
Top the entire dish generously with 1 cup of pizza cheese (mozzarella cheese). Bake in a preheated convection oven at 200°C (390°F) for about 15 minutes, or until the cheese is melted and golden brown. If you don’t have an oven, you can microwave it for about 3-4 minutes, just until the cheese is fully melted.
Step 10
After baking, sprinkle a little parsley flakes over the top for garnish, if desired. Your healthy and delicious Zucchini and Eggplant Gratin with Cheese is now ready! Enjoy it while it’s warm.
