Eggplant Custard Gratin Recipe

Name: Eggplant Custard Gratin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 1/2 pounds eggplant cut lengthwise into slices (1/2 inch thick); 1 x salt; 1 x olive oil use as needed; 1 each onions finely chopped; 2 each garlic cloves finely chopped; 1 pound tomatoes peeled, seeded and coarsely chopped; 1/4 pound cheese ricotta; 2 large eggs; 1/2 cup cheese parmesan, freshly grated; 1/2 cup cream heavy; 1 x black pepper freshly ground; 1 x basil fresh

Servings: persons

1 1/2 pounds eggplant cut lengthwise into slices (1/2 inch thick)
1 x salt
1 x olive oil use as needed
1 each onions finely chopped
2 each garlic cloves finely chopped
1 pound tomatoes peeled, seeded and coarsely chopped
1/4 pound cheese ricotta
2 large eggs
1/2 cup cheese parmesan, freshly grated
1/2 cup cream heavy
1 x black pepper freshly ground
1 x basil fresh

1
Sprinkle the eggplant slices on both sides with salt, spread them out on a tray and leave 30 minutes.
2
Sponge dry with paper towels.
3
In a large frying pan, pour in olive oil to a depth of 1/4 inch and place over medium heat.
4
Fry the eggplant slices, in batches, in the hot oil until golden and tender at the stem ends, turning once for about 10 minutes.
5
Add more oil to the pan as needed.
6
Remove and drain on paper towels Pour off any oil.
7
Preheat the oven to 450F (230C) F.
8
In the same frying pan, warm 2 tablespoons of olive oil over low heat.
9
Add onions and cook gently until softened, about ten minutes.
10
Add garlic, tomatoes and salt to taste.
11
Increase heat to high.
12
Toss until moisture from tomatoes evaporates, about 15 minutes.
13
Set aside.
14
In a mixing bowl break up ricotta cheese and eggs with a whisk.
15
Add half of the Parmesan, the cream, salt and pepper to taste.
16
Whisk to consistency of a pourable cream.
17
Line a 6-cup gratin dish with half the eggplant slices in a single layer, pressing them in place.
18
Grind some pepper over them.
19
Tear basil leaves into fragments and scatter over eggplant.
20
Sprinkle lightly with half the remaining Parmesan and the spread over the tomato mixture.
21
Arrange the remaining eggplant slices on top in a single layer, pressing firmly in place.
22
If there are a few extra slices, press them on top.
23
Pour over the cheese-egg mixture and smooth the top.
24
Sprinkle with the remaining Parmesan.
25
Put into the oven, reduce the heat to 350F (180C) and bake until the custard surface is swelled and golden with no depression in the middle, about 30 minutes.
26
Serve hot.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 pounds eggplant cut lengthwise into slices (1/2 inch thick), 1 x salt, 1 x olive oil use as needed, 1 each onions finely chopped, and more.

Yes, Eggplant Custard Gratin falls under the Baking & Desserts category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggplant Custard Gratin

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