Eggplant Gratin


Most people have tried potato gratin, but this eggplant gratin is a lighter alternative and oh so amazing.

Eggplant Gratin
 
Here are the Ingredients:
  • 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
  • salt
  • black pepper
  • 1/2 cup good bottled marinara sauce
Preheat oven to 400
 
Heat about 2 tablespoons of olive oil in a very large frying pan over medium high heat. When the oil is hot add several slices of eggplant and cook until they are browned on both sides and cooked through, about 5 minutes. Beware of hot oil 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. 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 an 8×8 Pyrex pan, place a layer of eggplant slices, then sprinkle with Parmesan, salt and pepper and spoon the marinara sauce over the first layer. Add a second layer of eggplant, more salt and pepper, the ricotta mixture, and the final tablespoon of grated Parmesan on top. Bake for 25 to 30 minutes or until the custard sets and the top is browned. Serve warm.
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