Twice Baked Eggplant Gratine
From jenpink30 16 years ago
- 60 minutes to make
- Serves 4
Italian always gets better with time. Bake it once, or back it twice. Either way this is a yummy way to eat eggplant.
Ingredients
- 1 lbs eggplant, sliced into 1/8th inch slices shopping list
- olive oil shopping list
- 1/3 cup ricotta shopping list
- 1/4 cup grated parmasean cheese shopping list
- 2 Tbps fresh chopped basil shopping list
- salt & pepper shopping list
- 1 egg shopping list
- 1/2 cup shredded mozzerella shopping list
- 2 cups your favorite marinara sauce shopping list
How to make it
- Make this recipe the day before you need it.
- Preheat oven to 420 degrees
- Slice eggplant
- Pan fry in olive oil until golden brown on each side, do this in batches
- Season with Salt & Pepper
- In seperate bowl, mix ricotta, parmasean, basil, salt & pepper and egg to combine and set aside
- In a deep dish, layer: eggplant, 1/2 ricotta mixture, 1 cup marinara, 1/4 cup mozzerella, eggplant, remainder of ricotta mixture, remainder of marinara, remainder mozzerella
- Bake for 30 minutes until golden and bubbley.
- Let cool and place in refridgerator.
- Next day. Preheat oven to 400 degrees and bake for another 30 minutes. Serve hot with italian bread and a ceasar salad.
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