EGGPLANT GRATIN
Steps:
- Preheat the oven to 400 degrees F. Heat about 1/8-inch of olive oil in a frying pan over medium heat. When the oil is almost smoking, add slices of eggplant and cook, turning once, until browned on both sides and cooked through, about 5 minutes. Drain cooked eggplant slices on paper towels. 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 2 individual gratin dishes, or in one pie plate, 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.
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yungin-Business
[email protected]This dish was a bit too cheesy for my taste. I think next time I would use less cheese or a different type of cheese.
natalia jan
[email protected]I'm not a huge fan of eggplant, but this dish was surprisingly good! The eggplant was tender and flavorful, and the cheese was perfectly melted. I would definitely recommend this recipe to anyone who is looking for a new way to enjoy eggplant.
Noor nabi Chand
[email protected]This was a great recipe! The eggplant was cooked perfectly and the cheese was melted and gooey. I loved the crispy breadcrumb topping. I will definitely be making this again.
Roblox Stories
[email protected]Meh.
Mudasir Dashi
[email protected]This gratin was easy to make and turned out great! I used a combination of Parmesan and mozzarella cheese, and it was perfectly melted and gooey. The eggplant was tender and flavorful, and the breadcrumbs added a nice crispy texture. I would definite
Saifsiraj Sirajdin
[email protected]I found this recipe to be a bit too bland for my taste. The eggplant didn't have much flavor, and the cheese was a bit too mild. I think next time I would add some more spices and herbs to the dish.
Rylee Heathman
[email protected]This eggplant gratin was a hit with my family! The flavors were incredibly rich and complex, with the roasted eggplant adding a wonderfully smoky note. The cheese was perfectly melted and gooey, and the breadcrumbs gave the dish a nice crispy texture