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Eggplant Custard Gratin

 

Eggplant Custard Gratin recipe
51

Yield

4

servings

Prep

20

min

Cook

55

min

Ready

75

min

Trans-fat Free, High Fiber
 

Ingredients

1 ½ pounds eggplant
cut lengthwise into slices (1/2 inch thick)
1 x salt
*
1 x olive oil
use as needed
*
1 each onions
finely chopped
2 each garlic cloves
finely chopped
1 pound tomatoes
peeled, seeded and coarsely chopped
¼ pound cheese
ricotta
2 large eggs
½ cup cheese
parmesan, freshly grated
½ cup cream
heavy
1 x black pepper
freshly ground
*
1 x basil
fresh
*

Directions

Sprinkle the eggplant slices on both sides with salt, spread them out on a tray and leave 30 minutes.

Sponge dry with paper towels.

In a large frying pan, pour in olive oil to a depth of ¼ inch and place over medium heat.

Fry the eggplant slices, in batches, in the hot oil until golden and tender at the stem ends, turning once for about 10 minutes.

Add more oil to the pan as needed.

Remove and drain on paper towels Pour off any oil.

Preheat the oven to 450℉ (230℃) F.

In the same frying pan, warm 2 tablespoons of olive oil over low heat.

Add onions and cook gently until softened, about ten minutes.

Add garlic, tomatoes and salt to taste.

Increase heat to high.

Toss until moisture from tomatoes evaporates, about 15 minutes.

Set aside.

In a mixing bowl break up ricotta cheese and eggs with a whisk.

Add half of the Parmesan, the cream, salt and pepper to taste.

Whisk to consistency of a pourable cream.

Line a 6-cup gratin dish with half the eggplant slices in a single layer, pressing them in place.

Grind some pepper over them. Tear basil leaves into fragments and scatter over eggplant.

Sprinkle lightly with half the remaining Parmesan and the spread over the tomato mixture.

Arrange the remaining eggplant slices on top in a single layer, pressing firmly in place.

If there are a few extra slices, press them on top. Pour over the cheese-egg mixture and smooth the top.

Sprinkle with the remaining Parmesan.

Put into the oven, reduce the heat to 350℉ (180℃) and bake until the custard surface is swelled and golden with no depression in the middle, about 30 minutes.

Serve hot.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 413g (14.6 oz)
Amount per Serving
Calories 34360% of calories from fat
 % Daily Value *
Total Fat 23g 35%
Saturated Fat 13g 67%
Trans Fat 0g
Cholesterol 170mg 57%
Sodium 322mg 13%
Total Carbohydrate 7g 7%
Dietary Fiber 8g 31%
Sugars g
Protein 36g
Vitamin A 35% Vitamin C 36%
Calcium 39% Iron 9%
* based on a 2,000 calorie diet How is this calculated?

 

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