Eggplant Gratin

By á-2053

Ingredients

• 3/4 lb. eggplant, unpeeled, sliced 1/2 inch thick
• 1/4 cup ricotta cheese
• 1 egg
• 1/4 cup half-and-half
• 1/2 cup plus 2 Tbs. freshly grated parmesan
• salt and pepper
• 1/2 cup good bottled marinara sauce
• good olive oil for frying

Preparation

Step 1

Preheat oven to 400 degrees.

Heat about 1/8 inch olive oil in a very large frying pan over medium heat. When the oil is almost smoking, add several slices of eggplant anc cook, turning once, until they are evenly browned on both sides and cooked through, about 5 minutes. Transfer to paper towels and drain. Add more oil heat and more eggplant until all the slices are cooked.

In a small bowl, mix together the ricotta, egg, half-and-half, 1/4 cup Parmesan 1/8 tsp salt and 1/8 tsp. pepper.

In each of two individual gratin dishes, place a layer of eggplant slices, then sprinkle with Parmesan, salt and pepper and spoon 1/2 of the ricotta mixture and finally 1 Tbs. of grated Parmesan on top.

Place the gratins on a baking sheet and bake for 25 - 30 minutes or until the custard sets and the top in browned.