Favorite Recipe: Eggplant Gratin|Print

Servings: 2

Olive oil

for frying

Eggplant

3/4 lb, unpeeled, sliced 1/2-inch thick

Ricotta cheese

1/4 cup

Parmesan cheese

1/2 cup and 2 tbsp, grated

Egg

Half-and-half

1/4 cup

Salt and ground black pepper

to taste

Marinara sauce

1/2 cup

Favorite Recipe: Eggplant Gratin

Prep:

15 m

Cook:

30 m

Ready in:

45 m

Preheat the oven to 400° F (200° C/Gas mark 6).
In a pan over medium, heat 1/8 inch oil. Cook eggplant for 5 minutes, or until browned on each side. Drain the eggplant on paper towels.
Mix ricotta cheese, Parmesan cheese (1/4 cup), egg, half-and-half, salt (1/8 tsp), and ground black pepper (1/8 tsp).
Place eggplant slices in 2 gratin dishes. Sprinkle with Parmesan cheese. Sprinkle with salt and ground black pepper. Spoon 1/2 of the marinara. Arrange the second layer of eggplant slices. Add salt and ground black pepper. Add the ricotta cheese mixture. Top with Parmesan cheese (1 tbsp). Place the gratin dishes on a baking sheet.
Bake in the preheated oven for 25 minutes, or until browned. Serve and enjoy your Eggplant Gratin!