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Eggplant Gratin
* Exported from MasterCook *
EGGPLANT GRATIN
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables Side Dish
Main Dish Vegetarian
Madison
Amount Measure Ingredient -- Preparation Method
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2 pound Japanese or round eggplants
Oil -- for frying
3 tablespoon Virgin olive oil
1 Red onion -- finely chopped
1 Garlic clove -- finely chopped
1/2 teaspoon Herbes de Provence
2 1/2 pound Ripe tomatoes
- peeled -- seeded and chopped
Salt
Pepper -- freshly milled
Sugar -- if needed
1/8 teaspoon Saffron threads
2 Eggs
1 cup Ricotta cheese
1/3 cup Milk or whipping cream
1/2 cup Grated Parmesan cheese
10 lg Basil leaves -- cut or torn
- into small pieces
3 ounce Gruyere cheese
- shredded or thinly sliced
SLICE EGGPLANTS diagonally about 1/2-inch thick. Discard pieces that are all
skin on one side. If using round eggplants, halve them lengthwise, then cut
into 1/2 or 1/4 rounds, about 1/2-inch thick. Generously cover bottom of wide
skillet with oil. When hot, add eggplant in single layer and fry until golden
on both sides and flesh is tender. Drain on paper towels. Add more oil, if
needed, and fry rest of eggplant. Make sure oil is hot each time you add a new
batch.
FOR SAUCE: Warm olive oil in skillet and add onion, garlic and herbs. Stir to
coat onion with oil. Cook gently until onions soften, 12 to 15 minutes.
Add chopped tomatoes, salt lightly and raise heat. Cook, stirring occasionally,
until juice has evaporated and sauce is thick, about 15 minutes. Season to
taste with salt and pepper. If tomatoes are on the acid side, add sugar to
taste to correct balance.
FOR CUSTARD: Cover saffron threads with a few tablespoons hot water and let
stand a few minutes. In bowl, beat eggs and stir in ricotta cheese, milk and
Parmesan cheese. Season with salt and pepper, then stir in saffron with liquid.
FOR GRATIN: Spread a little tomato sauce over bottom of baking dish, then
arrange a layer of eggplant slices, slightly overlapping. Season with salt and
pepper, scatter half the basil, add Gruyere. Make another basil-eggplant layer.
Cover with rest of the tomato sauce. Pour custard over the top. Preheat oven to
350F and bake 40 minutes or until custard sets and is a delicate golden brown.
Remove from oven and allow to rest a few minutes before serving. DEBORAH
MADISON ~ PRODIGY GUEST CHEFS COOKBOOK
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