Eggplant Gratin

Eggplant Gratin (Adapted from Ina Garten)

The Super Bowl is over and I'm a little finger fooded (I think I just made a new word!) out, so it’s time to make something that requires silverware (although this former Buffalonian and husband did make some killer wings – the recipe will be posted at a later dateJ)!  This eggplant dish will make even eggplant haters into eggplant lovers.  I have made this for a number of events, and it is always a crowd favorite.  As written here, it will serve four with generous servings.    

What You Need:

Sauce:

1 Jar of marinara sauce (Classico Tomato and Basil works great)

3 Strips bacon, chopped

1 Clove garlic, minced

Crushed red pepper

2 Tbsp. olive oil

Olive oil for drizzling

1 ½ lbs. Eggplant (approx. 2 small to medium sized eggplants)

½ c. Ricotta

2 Eggs

½ c. half and half

1 c. Parmesan cheese, grated

¼ c. Asiago, grated

Salt and pepper

Step 1

Sauté bacon in a sauce pot over medium-low heat.  When it has rendered and is getting crispy add garlic, crushed red peppers to taste and olive oil.  Cook for 30 seconds before adding the jar of sauce.  Simmer on low heat while preparing the rest of the ingredients.

Step 2

Brush olive oil over both sides of the eggplant slices.  Note: Eggplants are like little sponges, the oil will quickly disappear into the greedy purple vegetable, but don’t give it any more!  They will become saturated with the olive oil and won’t brown nicely.

Step 3

Heat a large skillet over medium heat.  Add several slices of eggplant and cook, turning once, about 5 minutes total (they should be golden brown).  Repeat in batches until finished.  Drain the slices on paper towel.

Step 4

Whisk together ricotta, eggs, half and half, ½ c. Parmesan, asiago, ¼ tsp. salt and ¼ tsp. pepper.

Step 5

You are now ready to assemble the beautiful, saucy concoction!  In an 8x8 casserole dish, place a layer of eggplant.  Sprinkle with some Parmesan, salt and pepper.  Spread approximately ¾ of the sauce over top.  Add a second layer of eggplant and more salt and pepper.  Spread the ricotta mixture over this layer.  Spoon the remaining sauce on top and sprinkle more Parmesan over the sauce.

Step 6

Bake for 10 minutes.  Then lower the heat to 375 degrees and continue baking for 20 minutes (or until custard sets). 

Enjoy!  I think the combination of luxurious cheese and tangy sauce along with the meaty eggplant is absolutely divine.