Recette Delicious creamy tomato and shrimp salad
Comfort in Every Bite
This eggplant gratin recipe showcases the La Beef tomato. Meaty, juicy and full of flavour, it creates a rich tomato sauce that pairs perfectly with tender eggplant and golden, melted cheese. A simple, comforting and flavourful vegetarian dish, perfect as a main course or a side.
Ingrédients
Sauce:
- 60 ml (1/4 cup) olive oil
- 2 garlic cloves, minced
- 1 La Beef (BULK) tomato, diced
- 1 L (4 cups) homemade tomato sauce (see recipe below)
- 5 ml (1 tsp) maple syrup
- 5 ml (1 tsp) salt
- 3 ml (1/2 tsp) pepper
- 6 to 8 fresh basil leaves
Breadcrumb mixture:
- 250 ml (1 cup) panko breadcrumbs
- 250 ml (1 cup) grated Parmesan cheese
- 1 garlic clove, minced
Eggplant and assembly:
- 2 eggplants, thinly sliced (1/4 inch thick)
- 45 ml (3 tbsp) flour
- 2 eggs, beaten, seasoned with salt and pepper
- 500 ml (2 cups) shredded cheddar and mozzarella cheese
- 60 ml (1/4 cup) grated Parmesan cheese
Préparation
1. Heat the oil in a large saucepan. Cook the garlic for 1–2 minutes, or until it begins to turn golden. Add the diced tomato and cook for 2 minutes. Add the remaining sauce ingredients and simmer gently for 15–20 minutes, stirring occasionally. Set aside.
2. In a bowl, combine the breadcrumb mixture ingredients.
3. Dredge the eggplant slices in flour, then dip them in the beaten eggs and coat with the seasoned breadcrumb mixture. Repeat with all the slices.
4. Fry the eggplant slices in a deep fryer with hot oil for 2–3 minutes per side, or until golden brown. Remove and drain. Season with salt and set aside.
5. Spread one-quarter of the tomato sauce over the bottom of a 9 × 13-inch baking dish. Arrange a layer of fried eggplant slices on top, then add one-quarter of the tomato sauce and one-quarter of the shredded cheese. Repeat until all the ingredients are used.
6. Bake in a preheated oven at 190°C (375°F) for 20 minutes. Set the oven to BROIL (550°F) and cook for 5 minutes, or until heated through and golden brown. Remove from the oven and let rest for 5 minutes before slicing.
7. Slice, garnish with fresh basil leaves and serve.
