Eggplant Gratin
Filed under
Vegetables
Servings: 2
Recipe from Ina Garten. Careful when frying - it splatters.
Ingredients
- Olive oil, good, for frying
- 3/4 lb Eggplant, unpeeled, sliced 1/2 inch thick
- 1/4 cup Ricotta
- 1 Egg, extra-large
- 1/4 cup Half-and-half
- 1/2 cup Parmesan, freshly grated, plus 2 tablespoons, divided
- Kosher salt
- Black pepper, freshly ground
- 1/2 cup Marinara sauce, good bottled
Directions
- Preheat the oven to 400 degrees F.
- Heat about 1/8 inch of olive oil in a very large frying pan over medium heat. When almost smoking, fry the eggplant in batches, turning once, until browned on both sides and cooked through, about 5 minutes. Drain on paper towels, adding oil as needed.
- Mix the ricotta, egg, half-and-half, 1/4 cup Parmesan, and 1/8 teaspoon each salt and pepper.
- In each of 2 individual gratin dishes, layer eggplant, a sprinkle of Parmesan, salt and pepper, and half the marinara. Add a second layer of eggplant, salt and pepper, half the ricotta mixture and 1 tablespoon Parmesan on top.
- Bake on a baking sheet 25 to 30 minutes, until the custard sets and the top browns. Serve warm.