This gratin is a layered dish, the eggplant and cheese gets layered into a gratin pan and when it cooks the cheese sets up and it gets slightly brown and toasty on top. The original recipe was inspired by Ina Garten.
Ingredients:
1 large eggplant, sliced into 1/2 inch slices
Olive Oil for frying
1/4 cup ricotta
1 large egg
1/4 half and half
1/2 cup Parmesan, freshly grated
1/2 cup Marinara sauce
Salt and pepper
Preheat the oven to 400 degrees.
In a large skillet or grill pan heat some olive oil. Add the eggplant and salt and pepper. Saute the slices of eggplant until brown on both sides and cooked though. Set aside.
In a small bowl combine the ricotta, egg, half and half. Set aside.
In two small gratin dishes place one layer of eggplant, 1/4 of the cheese sauce, 1/4 of the marinara sauce, 1/4 of the Parmesan. It might look messy but it doesn't matter. Repeat. Another layer of eggplant, the cheese sauce, some marinara sauce, then the Parmesan.
Bake for 30 minutes until the sauce has set and the top is brown. Serve hot.
I make two because I like to have one left over. I serve one for dinner with a salad and the other I keep for a couple days later or I wrap it and freeze it. It freezes beautifully and you can take it right from the freezer into the oven to reheat.
I hope my Granddaughter enjoys this recipe! It's sent with love!
