Eggplant Gratin
From lincolntoot 15 years ago
- 30 minutes to make
- Serves 6
I got this recipe from an episode by the Barefoot Contessa. I am glad I was watching that day because this dish is delicious.
Ingredients
- Good olive oil, for frying shopping list
- 3/4 pound eggplant, unpeeled, sliced 1/2-inch thick shopping list
- 1/4 cup ricotta cheese shopping list
- 1 extra-large egg shopping list
- 1/4 cup half-and-half shopping list
- 1/2 cup plus 2 tablespoons freshly grated Parmesan shopping list
- kosher salt shopping list
- Freshly ground black pepper shopping list
- 1/2 cup good bottled marinara sauce shopping list
How to make it
- Preheat the oven to 400 degrees F.
- Heat about 1/8-inch of olive oil in a very large frying pan over medium heat.
- When the oil is almost smoking, add several slices of eggplant and cook, turning once, until they are evenly browned on both sides and cooked through, about 5 minutes.
- Be careful, it splatters!
- Transfer the cooked eggplant slices to paper towels to drain.
- Add more oil, heat, and add more eggplant until all the slices are cooked.
- Meanwhile, in a small bowl, mix together the ricotta, egg, half-and-half, 1/4 cup of the Parmesan, 1/8 teaspoon salt, and 1/8 teaspoon pepper.
- In each of 2 individual gratin dishes, place a layer of eggplant slices, then sprinkle with Parmesan, salt and pepper and spoon 1/2 of the marinara sauce.
- Next, add a second layer of eggplant, more salt and pepper, half the ricotta mixture, and finally 1 tablespoon of grated Parmesan on top.
- Place the gratins on a baking sheet and bake for 25 to 30 minutes or until the custard sets and the top is browned.
- Serve warm.
The Rating
Reviewed by 5 people-
Like this one will give it a try ......GREAT POST
grizzlybear
in loved it
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My mouth is watering just reading the recipe....Thanks...:)
wynnebaer
in Dunnellon loved it
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REALLY like the idea of the ricotta with the eggplant. Both are smooth and creamy and delish! Good 5.
crabhappychick
in Pittsburgh loved it
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