Eggplant Gratin

This recipe is that of The Barefoot Contessa. Hearty enough for a non-vegetarian. Served with a green salad this is a complete meal. I like to use individual gratin dishes so everyone has their own. Recipe follows:

Directions:

Good olive oil, for frying
1 1/2 pounds eggplant, unpeeled,sliced 1/2 inch thick
1/2 cup ricotta cheese
2 exra-large eggs
1/2 cup half-and-half
1 cup freshly grated Parmesan cheese,divided
Kosher salt
Freshly ground black pepper
1 cup good bottled marinara sauce, such as Rao's

Directions:

Preheat the 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 almost smoking, add several slices of eggplant and cook, turning ounce, 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, 1/2 cup of the Parmesan, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
In each of the four individual gratin dishes, place a layer of eggplant slices, then sprinkle with Parmesan, salt, and pepper and spoon on 1/4 cup of the marinara sauce. Next, add a second layer of eggplant, more salt and pepper, one quarter 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 375 degrees and bake for another 20 minutes, or until the custard sets and the top is browned. Serve Warm.


Enjoy!!!