| Level: | Easy |
| Total: | 45 min |
| Prep: | 15 min |
| Cook: | 30 min |
| Yield: | 2 servings |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 884 |
| Total Fat | 79 g |
| Saturated Fat | 20 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 7 g |
| Sugar | 11 g |
| Protein | 26 g |
| Cholesterol | 163 mg |
| Sodium | 998 mg |
Reviews
Loved this dish! Easy and fast! I used cream cheese because that’s what I had on hand. This is a keeper!
Whoooo Hoooo, awesome recipe! Made this exactly as recommended and was absolutely wonderful! We love you Ina!!
This wasn’t for us. It was greasy. I’m sure it was my thought, but will pass.
SO GOOD!
T
What do you do with the other half of the ricotta mixture? Nevermind.
I don’t understand the poor reviews of this recipe. Absolutely fabulous. This was my first try at sourdough bread. I stared with the King Arthur sourdough starter and fed it until it was very ripe. I followed this recipe to the letter. I rested in the refrigerator for 12 hours. I wish so much I could post a photo. I will make over and over in the future.
Made this tonight for dinner and it was delicious
***
Excellent. I prefer Mediterranean style- meaning less cream and more olive oil- but the flavors in this worked very well.