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Eggplant Gratin
(Serves 4)
This is a delicious variation of Eggplant Parmesan. The eggplant slices are not breaded and are baked rather than fried. Then the eggplant is layered with a little tomato sauce and a creamy Parmesan sauce that bakes into a custard. Eggplant Gratin is gluten-free and can be assembled ahead, refrigerated and baked later for a scrumptious dinner entree.
Eggplant Gratin
VEGETABLE ENTRÉES > EGGPLANT GRATIN
Ingredients:
1 medium-large eggplant, unpeeled, sliced 1/2-inch thick
Olive oil
Salt and pepper
1/2 cup ricotta cheese
2 eggs
1/2 cup half and half
1 cup grated Parmesan cheese, divided
1 cup marinara sauce
Directions:
Preheat oven to 425 degrees F.
Brush both sides of the eggplant slices with olive oil; season with salt and pepper. Place the slices on a baking sheet. Bake for 12 minutes, or until the eggplant is slightly tender, turning the slices over after 6 minutes. Remove from the oven and allow to cool.
In a bowl, combine ricotta, eggs, half and half, and 1/2 cup Parmesan.
Season with salt and pepper.
Grease a 1-quart casserole dish.
Layer half of the eggplant slices on the bottom of the dish.
Sprinkle with half of the remaining Parmesan cheese.
Spread the marinara sauce over the top.
Add a second layer with the remaining eggplant slices.
Spread the ricotta mixture over the top.
Sprinkle the top with the remaining Parmesan cheese.
Bake the gratin for 10 minutes.
Lower the heat to 375 degrees F. and bake another 20 minutes.
The top should be set and well browned.
Allow to rest for 10 minutes before serving.
1 medium-large eggplant, unpeeled, sliced 1/2-inch thick
Olive oil
Salt and pepper
1/2 cup ricotta cheese
2 eggs
1/2 cup half and half
1 cup grated Parmesan cheese, divided
1 cup marinara sauce
Directions:
Preheat oven to 425 degrees F.
Brush both sides of the eggplant slices with olive oil; season with salt and pepper. Place the slices on a baking sheet. Bake for 12 minutes, or until the eggplant is slightly tender, turning the slices over after 6 minutes. Remove from the oven and allow to cool.
In a bowl, combine ricotta, eggs, half and half, and 1/2 cup Parmesan.
Season with salt and pepper.
Grease a 1-quart casserole dish.
Layer half of the eggplant slices on the bottom of the dish.
Sprinkle with half of the remaining Parmesan cheese.
Spread the marinara sauce over the top.
Add a second layer with the remaining eggplant slices.
Spread the ricotta mixture over the top.
Sprinkle the top with the remaining Parmesan cheese.
Bake the gratin for 10 minutes.
Lower the heat to 375 degrees F. and bake another 20 minutes.
The top should be set and well browned.
Allow to rest for 10 minutes before serving.
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PARMIGIANO REGGIANO
Parmigiano Reggiano Stravecchio is aged a full 36 months. At this age, it has a deeper, golden color, and has even more crunchy crystals.