Monday, July 2, 2012

Potato Gratin please step aside, Eggplant is taking over

The one great undeniable reason Eggplant gratin wins hands down over potato, is you can sit down and eat just this, and totally get away with it. This is not a supporting character, this is a starring role.
It also a bit like a pasta dish, without the pasta, (damn you parmesan, I was this close to being gluten-free) It has all the comforting flavors of noodles' friends plus a little bit of smokiness.

Take 1 large eggplant, and slice it into 1/4 slices. (You can salt them and water them if you're into that kind of thing, but pretty much never go through the bother.)

Place them on a baking sheet, drizzle with olive oil, salt and pepper, bake at 400 for around 15 to 20 minutes, flipping them once.

Lay them out in an oven safe pan.

Top with around 1 cup tomato sauce. I just use something bottle which at best looks like it may come from Italy, at worst is not from China.

Add some parm on top.

Then create a mixture with eggs, cream, ricotta, parm, salt and pepper.

Pour the mixture on top. sprinkle with a little extra parm

Bake at 400 for 30 minutes,

cut into wedges and serve warm. 


Eggplant Gratin

1 large eggplant
olive oil
salt
pepper

1 cup tomato sauce
1/4 cup Parm

1/2 cup cream
1 cup ricotta
2 eggs
1/2 cup Parmesan
salt
pepper

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