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Eggplant Gratin

MiFi

By MiFi
in RecipeGullet

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MiFi

MiFi

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Eggplant Gratin

Serves 6 as Side.

Adapted from Ina Garten's "Barefoot in Paris."

  • 2 lb Eggplant
  • 1 c homemade marinara sauce
  • 1/4 c ricotta
  • 1 c milk
  • 2 eggs
  • 1 c gruyere
  • 1/2 c parmesean

Preheat oven to 350.

1)Slice Eggplant in 1/8 crosswise and brown in hot olive oil.

2)Drain browned eggplant on paper towels. Season with salt and pepper.

3)Mix together ricotta, eggs, milk, and half of each cheese.

4)Layer eggplant on bottom of a casserole dish. Top with marinara, remaining gruyere, and then ricotta mixture. Top with remaining parmesean.

5) Bake for 25-30 minutes.

Keywords: Side, Vegetarian, Easy

( RG1893 )

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