Photo: Eggplant Gratin Recipe
Ingredients
- Good olive oil, for frying
- 3/4 pound eggplant, unpeeled, sliced 1/2-inch thick
- 1/4 cup ricotta cheese
- 1 extra-large egg
- 1/4 cup half-and-half
- 1/2 cup plus 2 tablespoons freshly grated Parmesan
- Kosher salt
- Freshly ground black pepper
- 1/2 cup good bottled marinara sauce
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.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 286 reviews
By Hapalicious
on April 20, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
For a lighter version that is just as incredible but with a fraction of the fat:
1. Cube eggplant (I used six long Japanese eggplants into one-inch pieces. Cube an onion and a red pepper while you're at it.
2. Toss with 2 T of olive oil and some Hawaiian or sea salt.
3. Roast on a cookie sheet for 35 minutes at 400 degrees.
Then follow the recipe. If ricotta cheese is expensive where you are (it's really $$$ in Hawaii, cottage cheese works just as well. I doubled the gratin because it was so good. Everyone loved that part.
This is an awesome recipe. Guilt-free comfort food. Thanks, Ina!
By j_10955383
Eugene, OR
on February 19, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I liked this as a veggie-based comfort food. I agree with other reviewers - DO NOT fry the eggplant in oil! It will be mush. I loved the flavor, however, so will definitely make again with either grilled or baked eggplant. (I also doubled the custard and mine easily served 4. I suppose the same recipe would also work with portobellos?
By MbmRtm
on February 06, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Easy and fabulous!
Read all 286 reviews