Eggplant Gratin

By kiwill

Ingredients

• Extra-virgin Olive Oil for frying
• 1-1/2 lb eggplant, unpeeled, sliced 1/2" thick
• 1/2 cup ricotta cheese
• 2 extra-large eggs
• 1/2 cup half and half
• 1 cup freshly grated parmesan cheese, divided
• Kosher salt
• Freshly ground black papper
• 1 cup good bottled marinara sauce, such as Rao's

Preparation

Step 1

Preheat the oven to 425.

Heat about 1/8” olive oil in a very large frying pan over medium heat. When the oil in 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 it, and add more eggplant until all the slices are cooked.

Meanwhile, in a small bowl, mix together the ricotta, eggs, half-and-half, 1/2 cup parmesan, 1/4 tsp salt and 1/4 tsp pepper.

In each of four individual gratin dishes, place a layer of eggplant slices, then sprinkle with parmesan, salt and pepper and spoon on 1/4 cup of the marinara sauce. Next, add a second layer of eggplant, more salt and pepper, one quarter of the ricotta mixture, and finally 1 T of grated parmesan on top.

Plan the gratins on a baking sheet and bake for 10 minutes; lower the heat to 375 and bake for another 20 minutes or until the custard sets and the top is browned. Serve warm.