Eggplant GrautinIna Garten, Food Network
(eggplant, cheese, cream, Parmesan, marinara sauce )
Yield: 6 servings
Good olive oil, for frying
¾-lb eggplant, unpeeled, ½-in slices
¼ C ricotta cheese
¼ C half-and-half
½ C + 2 Tbsp, grated Parmesan
Freshly ground black pepper
½ C good bottled marinara sauce
- Heat about ⅛-inch of olive oil in a very large frying pan over medium heat. When 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 min. (Watch for splatters!) Transfer the cooked eggplant slices to paper towels to drain.
- Meanwhile, in a small bowl, mix together the ricotta, egg, half-and-half, ¼ C Parmeasan, ⅛ tsp salt, and ⅛ tsp pepper.
- In each of 2 gratin dishes, place a layer of eggplant slices, then sprinkle with Parmesan, salt and pepper and spoon ½ of the marinara sauce. Next add a second layer of eggplant, more salt & pepper, half the ricotta mixture, and finally, 1 Tbsp of grated parmesan on top.
- Place the gratins on a baking sheet and bake for 25 - 30 min. or until the custard sets and the top is browned. Serve warm.