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Eggplant Gratin with Herbs and Creme Fraiche

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When winter gets nearer and the nights are getting colder and longer, what better way to warm up than with this delicious Eggplant Gratin with Herbs and Creme Fraiche.

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Rate this recipe 4.3/5 (28 Votes)

Ingredients

  • 2 medium to large eggplant, sliced 1/2″ thick
  • Salt & pepper
  • Olive oil
  • 1 quart simple tomato sauce
  • 3 tablespoons chives, minced
  • 3 tablespoons parsley, minced
  • 1 tablespoon thyme leaves
  • 12 ounces creme fraiche or heavy cream
  • 4 ounces parmesan cheese, grated

Details

Servings 6

Preparation

Step 1

Preheat oven to 375.

Season eggplant slices with salt and pepper. Brush lightly with olive oil.

Heat a large skillet or griddle pan over med-high heat and fry eggplant slices in batches until golden on both sides. Set aside while you prepare the creme fraiche.

Place creme fraiche or cream in a small saucepan and bring to a simmer over medium heat. Reduce to about 1 cup, then stir in half of the grated parmesan and all of the chopped herbs. Season with a pinch of salt and pepper and set aside.

Oil a 9″ casserole or gratin pan and place eggplant inside in a single layer. Cover with a thin layer of simple tomato sauce and a sprinkle of parmesan. Make two more layers of eggplant and sauce, covering the top with tomato sauce. Ladle over the reduced creme fraiche or cream and sprinkle on a final layer of parmesan cheese.

Bake uncovered until browned and bubbling, about 25-30 minutes. Let rest briefly before serving. Also delicious at room temperature.

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