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Before you jump to Brad's eggplant au gratin recipe, you may want to read this short interesting healthy tips about Energy Boosting Snacks.
Enjoying healthy foods can make all the difference in the way we feel. We are likely to feel way less gross whenever we increase our intake of nutritious foods and lower our consumption of processed foods. A salad allows us to feel much better than a piece of pizza (physically at any rate). Deciding on healthier food choices can be tough when it is snack time. Shopping for snacks can be a difficult task because you have so many options. There’s nothing like one of these simple healthy foods when you really need an energy-boosting snack food.
Yogurt is a snack many people take for granted. Eating natural yogurt in place of a wholesome larger lunch is not a good idea. As a treat, however, yogurt is one of the greatest things you can reach for. Along with calcium, it really is a good supply of protein and vitamin B. Easily digestible, yogurt can also help your gastrointestinal system work correctly depending upon the culture used to produce it. Yogurt unites wonderfully with nuts along with seeds. It’s an easy way to lessen sugar while still enjoying a yummy snack.
You do not have to look far to find a wide variety of healthy snacks that can be easily prepared. Determining to live a healthy life style can be as simple as you want it to be.
We hope you got benefit from reading it, now let’s go back to brad's eggplant au gratin recipe. You can cook brad's eggplant au gratin using 6 ingredients and 8 steps. Here is how you achieve that.
The ingredients needed to make Brad's eggplant au gratin:
- Prepare 1 lg eggplant
- Get 8-12 slices swiss cheese
- Take Garlic powder, salt, and pepper
- Prepare 2 cups half and half
- Get 2 tbs flour
- Provide Bread crumbs
Steps to make Brad's eggplant au gratin:
- Slice eggplant very thin.
- Grease a 9x13 baking pan
- Lay eggplant in pan in layers. Between each layer, sprinkle with salt, pepper, and garlic powder. Also lay down 4 slices of cheese.
- Continue until all eggplant is used.
- Mix flour with cold half and half. Pour over the top of casserole. Shake a little to work out air bubbles between layers.
- Top lightly with bread crumbs.
- Bake at 375 around 20-25 minutes. Remove when top gets nice and browned.
- Let rest a couple minutes. Serve and enjoy.
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