Olive Oil for frying
3/4 lb. eggplant, unpeeled and sliced 1/2 inch thick
1/4 cup ricotta cheese
1 extra large egg
1/4 cup half & half
1/2 cup plus 2 tblsp. grated parmesan
1/2 cup marinara sauce
Preheat oven to 400 degrees.
Heat about 1/8 inch olive oil in a 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. Transfer the cooked eggplant slices to paper towels to drain.
Meanwhile, in a small bowl, mix together the ricotta, 1/2 & 1/2 , 1/4 cup of the
parmesan, 1/8 tsp salt and 1/8 tsp. pepper.
In each of 2 individual gratin dishes, place a layer of eggplant slices, then sprinkle
with parmesan and salt & pepper and spoon 1/2 marinara sauce. Next, add a
second layer of eggplant, more salt & pepper, half the ricotta mixture and finally 1
tblsp. of the grated parmesan on top.
Place the two gratin dishes on a baking sheet and bake for 25-30 minutes or until
the custard sets and the top is browned.
Makes 2 servings
Presented by Barbara Tenney