Recipes : Eggplant Gratin : Food Network

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Eggplant Gratin
2007, Ina Garten, All Rights Reserved

Ingredients
Good olive oil, for frying
3/4 pound eggplant, unpeeled, sliced 1/2-inch thick
1/4 cup ricotta cheese
1 extra-large egg
1/4 cup half-and-half
1/2 cup plus 2 tablespoons freshly grated Parmesan
Kosher salt
Freshly ground black pepper
1/2 cup good bottled marinara sauce

Directions
Preheat the oven to 400 degrees F.

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 for 25 to 30 minutes or until the custard sets and the
top is browned. Serve warm.