Best Eggplant Gratin
The distinctive flavor of eggplant is showcased in this rich, creamy and crispy-topped gratin recipe. The flavor is so good and this dish is unusual enough to make a change from the norm but it’s easy to make which is a plus.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Total Time: 50 mins
- Yield: 2 1x
- Category: Entree
- Cuisine: Italian
Ingredients
Scale
- 3/4 lb (340g) unpeeled eggplant, in 1/2-inch (1.5cm) slices
- 1/4 cup (25g) ricotta cheese
- 1/4 cup (60ml) Half & Half (or half milk and half thick cream)
- 1 large egg
- 1/2 cup (50g) plus 2 tablespoons freshly grated parmesan
- 1/2 cup (60ml) marinara or tomato sauce
- Olive oil, for frying
- Salt and black pepper, to taste
- Chopped fresh basil, for garnish (optional)
Instructions
- Preheat the oven to 400 degrees F or 200 degrees C.
- Heat 1/8-inch (3mm) of oil in a big skillet over a medium heat.
- When it is nearly smoking, add some slices of eggplant and cook, turning once, until they are browned on each side and cooked through, watching out for splatters.
- This should take 5 minutes or so.
- If you prefer, you can bake the eggplant.
- Let the cooked eggplant slices drain on paper towels.
- Put more oil in the skillet, heat it up, then add more eggplant slices until they are all cooked.
- Meanwhile, in a small bowl, mix the ricotta with the egg, Half & Half, 1/4 cup of the parmesan, and a small pinch each of salt and pepper.
- Arrange a layer of eggplant slices in each of 2 gratin dishes.
- Sprinkle with parmesan and a little salt and pepper.
- Spoon in 1/2 of the marinara or tomato sauce.
- Add a second layer of eggplant, another pinch of salt and pepper, half the ricotta mixture, and then a tablespoon of grated parmesan on top.
- Put both gratins on a baking sheet and bake for about 25 to 30 minutes or until the top is browned.
- Sprinkle with fresh basil before serving if you like, for a nice splash of color.
Find it online: https://victoriahaneveer.com/best-eggplant-gratin/