Eggplant Gratin

1. 1

   Preheat the oven to 400 degrees F.

2. 2

   Heat about 1/8-inch of olive oil in a very large frying pan over medium heat.

3. 3

   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!

4. 4

   Transfer the cooked eggplant slices to paper towels to drain.

5. 5

   Add more oil, heat, and add more eggplant until all the slices are cooked.

6. 6

   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.

7. 7

   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.

8. 8

   Next, add a second layer of eggplant, more salt and pepper, half the ricotta mixture, and finally 1 tablespoon of grated Parmesan on top.

9. 9

   Place the gratins on a baking sheet and bake for 25 to 30 minutes or until the custard sets and the top is browned.

10. 10

    Serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.