Recipe courtesy of Ina Garten
Episode: Memory Lane
Save Recipe Print
Eggplant Gratin
Total:
45 min
Prep:
15 min
Cook:
30 min
Yield:
2 servings
Level:
Easy
Total:
45 min
Prep:
15 min
Cook:
30 min
Yield:
2 servings
Level:
Easy

Ingredients

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 the 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 minutes. Be careful, it splatters! Transfer the cooked eggplant slices to paper towels to drain. Add more oil, heat, and add more eggplant until all the slices are cooked.

Meanwhile, in a small bowl, mix together the ricotta, egg, half-and-half, 1/4 cup of the Parmesan, 1/8 teaspoon salt, and 1/8 teaspoon pepper.

In each of 2 individual gratin dishes, place a layer of eggplant slices, then sprinkle with Parmesan, salt and pepper and spoon 1/2 of the marinara sauce. Next, add a second layer of eggplant, more salt and pepper, half the ricotta mixture, and finally 1 tablespoon of grated Parmesan on top.

Place the gratins on a baking sheet and bake for 25 to 30 minutes or until the custard sets and the top is browned. Serve warm.

Trending Videos 4 Videos

Get the recipe

Sugar Cookies with Royal Icing 01:25

Get tips and ideas for decorating holiday cookies with icing.

IDEAS YOU'LL LOVE

Cauliflower Gratin

Recipe courtesy of Ina Garten

Potatoes au Gratin

Recipe courtesy of Jamie Deen

Potato-Fennel Gratin

Recipe courtesy of Ina Garten

Perfect Potatoes au Gratin

Recipe courtesy of Ree Drummond

Broccoli and Cauliflower Gratin

Recipe courtesy of Nancy Fuller

Stir-Fried Asian Eggplant

Recipe courtesy of Katie Chin

Tomato Gratin

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword