VEGETABLES - EGGPLANT GRATIN

 

                       

Serve 4

 

Good olive oil, for frying

1 ½ pounds eggplant, unpeeled, sliced 1/2 inch thick

½ cup ricotta cheese

2 large eggs

½ cup half-and-half

1 cup freshly grated Parmesan cheese, divided

Kosher salt

Freshly ground black pepper

~1 cup good bottled marinara sauce or a simple red sauce (recipe below)

Preheat the oven to 425F.

Pour about 1/8 inch of olive oil in a very large frying pan over medium heat.  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!  Transfer the cooked eggplant slices to paper towels to drain.  Add more oil, heat it, and add more eggplant until all the slices are cooked.

Meanwhile, in a small bowl, mix together the ricotta, eggs, half-and-half, ½ cup of the Parmesan, ¼ teaspoon salt, and ¼ teaspoon pepper.

In each of four individual gratin dishes, place a layer of eggplant slices, then sprinkle with Parmesan, salt, and pepper and spoon on ¼ cup of the marinara sauce.  Next, add a second layer of eggplant, more salt and pepper, ¼ of the ricotta mixture, and finally a tablespoon of grated Parmesan on top.

Place the gratins on a baking sheet and bake for 10 minutes; lower the heat to 375F and bake for another 20 minutes, or until the custard sets and the top is browned.  Serve warm.

MY NOTE:  (1) I use about 3 pounds of eggplants and fitted the cooked eggplants snuggly in a large baking dish (2) In a pinch, milk instead of half-and-half is okay (3) substitute 1/4 cup of milk and ¼ cup of heavy cream for the half-and half. 

From Barefoot in Paris by Ina Garten.

ONE PINK GIRAFFE ROAD’S SIMPLE TOMATO SAUCE

Makes about 4 cups

2 tablespoons olive oil

1 cup chopped onion

2 garlic cloves, minced

1 (28-ounce) can whole peeled tomatoes in juice, chopped into small pieces

4 tablespoons chopped fresh basil

~ 2 tablespoons brown sugar or to taste

½ teaspoon ground cinnamon (optional)

Salt, black pepper to taste

Heat a medium saucepan on medium heat until hot. Add the olive oil.

Add the chopped onion and garlic and cook until translucent.

Add the rest of the ingredients and bring it to a boil. Reduce heat and simmer for about 15 minutes.  Cool.