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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Eggplant Gratin Recipe

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This recipe for Eggplant Gratin is from Messersmith Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Good olive oil for frying
1 1/2 pounds eggplant, unpeeled, sliced 1/2 inch thick
1/2 cup ricotta cheese
2 extra-large eggs
1/2 cup half and half
1 cup freshly grated Parmesan cheese, divided
Kosher salt
Coarse ground black pepper
1 cup good bottled marinara sauce
Directions:
Directions:
Preheat oven to 425 degrees

Heat about 1/8 inch of olive oil in a very large frying pan over medium heat. When the oil is hot, add several slices of eggplant and cook, turning once, until they are evenly browned on both sides and cooked through, about 5minutes. 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 slices are cooked.

Meanwhile, in a small bowl, mix together the ricotta, eggs, half and half, 1/2 cup of the Parmesan, 1/4 tsp salt and 1/4 tsp pepper.
In casserole dish, make a layer of eggplant slices over bottom of casserole, sprinkle with Parmesan, salt and pepper and enough of the Marinara sauce to cover..
Next add a second layer of eggplant, more salt and pepper, the ricotta mixture and finally grated Parmesan on top.
Bake about 20-30 minutes or until custard sets and top is browned. For a large casserole, double recipe.

 

 

 

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