Thursday, January 21, 2010

Eggplant Gratin by Ina Garten

The recipe can be found here:  and all I can say is that you must try it!  It is very easy and very very good! It has a great smoky flavor.  I used Mario Batalli Marinara sauce which I had never tried before.  But, I will use it again because it was really good.

Good Olive oil
3/4 pound eggplant, unpeeled, sliced 1/2" thick
1/4 cup ricotta cheese
1 extra large egg
1/4 cup hal and half
1/2 cup plus 2 TBS freshly grated parmesan
Kosher salt
Freshly ground black pepper
1/2 cup good bottled marinara sauce


Preheat oven to 400 degrees.

Heat 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, and add more eggplant until all the slices are cooked.

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.

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

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

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