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LOCATION: Recipes >> Vegetables >> Eggplant Gratin 01

Print this Recipe    Eggplant Gratin 01

GRATIN D'AUBERGINES
(Eggplant Custard Gratin)

3 elongated eggplants, 1-1/2 lbs, cut lengthwise into slices 1/2 inch thick
salt
olive oil as needed
2 cloves garlic, finely chopped
1 lb tomatoes, peeled, seeded and coarsely chopped
1/4 lb grousse or ricotta cheese
2 eggs
1/2 cup freshly grated Parmesan cheese
1/2 cup heavy whipping (double) cream
freshly ground pepper
fresh basil leaves

Sprinkle the eggplant slices on both sides with salt, spread them
out on a tray and leave for 30 minutes. Sponge dry with paper
towels.

In a large frying pan, pour in olive oil to a depth of 1/4 inch
and place over medium heat. Fry the eggplant slices, in batches,
in the hot oil until golden and tender at the stem ends, turning
once, about 10 minutes. Add more oil to the pan as needed. Remove
and drain on paper towels. Pour off any oil.

Preheat an oven to 450. In the same frying pan, warm 2 tablespoons
olive oil over low heat. Add the onion and cook gently until
softened, about 10 minutes. Add the garlic, tomatoes and salt to
taste and increase the heat to high. Toss until the moisture from
the tomatoes evaporates, about 15 minutes. Set aside.

In a mixing bowl break up the ricotta cheese and the eggs with a
whisk. Add half of the grated cheese, cream, and salt and pepper
to taste and whisk to the consistency of a pourable cream.

Line a 6 cup gratin dish with about half of the eggplant slices in
a single layer, pressing them in place. Grind over some pepper.
Tear basil leaves into fragments and scatter over the eggplant.
Sprinkle lightly with half of the remaining grated cheese and then
spread over the tomato mixture. Arrange the remaining eggplant
slices on top in a single layer, pressing the firmly in place. If
there are a few extra slices, press them on top. Pour over the
cheese-egg mixture and smooth the top. Sprinkle with the remaining
grated cheese.

Place in the oven and immediately reduce the heat to 350=B0. Bake
until the custard surface is swelled and golden with no depression
in the middle, about 30 minutes. Serve hot.

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