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This savory Eggplant Custard Gratin transforms humble vegetables into an elegant dish. Slices of eggplant are fried until tender and layered with a rich, creamy mixture of ricotta, eggs, and Parmesan. A robust tomato and garlic sauce adds depth between the layers. Baked until golden and swelled, the custard sets perfectly while the eggplant remains soft. It is a hearty vegetarian main course or substantial side dish that feels both rustic and refined. The combination of salty cheese, sweet tomatoes, and earthy eggplant creates a comforting meal perfect for dinner parties or cozy weeknight suppers.
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Eggplant Custard Gratin (San Jose Mercury 3/9
Description
This savory Eggplant Custard Gratin transforms humble vegetables into an elegant dish. Slices of eggplant are fried until tender and layered with a rich, creamy mixture of ricotta, eggs, and Parmesan. A robust tomato and garlic sauce adds depth between the layers. Baked until golden and swelled, the custard sets perfectly while the eggplant remains soft. It is a hearty vegetarian main course or substantial side dish that feels both rustic and refined. The combination of salty cheese, sweet tomatoes, and earthy eggplant creates a comforting meal perfect for dinner parties or cozy weeknight suppers.Ingredients
Directions
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Cut the eggplant lengthwise into 1/2-inch thick slices.
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Sprinkle the eggplant slices on both sides with salt and spread them out on a tray; let sit for 30 minutes.
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Pat the eggplant slices dry thoroughly with paper towels.
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In a large frying pan, heat olive oil to a depth of 1/4 inch over medium heat.
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Fry the eggplant slices in batches until golden and tender at the stem ends, turning once; this takes about 10 minutes.
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Add more oil to the pan as needed and continue frying remaining batches.
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Remove fried eggplant and drain on paper towels; pour off any remaining oil from the pan.
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Preheat the oven to 450 degrees Fahrenheit (232&# 194;°C).
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In the same frying pan, warm 2 tablespoons of olive oil over low heat.
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Add finely chopped onions and cook gently until softened, about 10 minutes.
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Add finely chopped garlic, peeled and seeded tomatoes, and salt to taste.
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Increase heat to high and toss until moisture from the tomatoes evaporates, about 15 minutes.
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Set the tomato mixture aside.
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In a mixing bowl, break up ricotta cheese and eggs with a whisk.
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Add half of the freshly grated Parmesan, heavy cream, and freshly ground pepper to taste.
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Whisk until the mixture reaches the consistency of a pourable cream.
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Line a 6-cup gratin dish with half of the fried eggplant slices in a single layer, pressing them in place.
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Grind some fresh pepper over the eggplant layer.
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Tear fresh basil leaves into fragments and scatter them over the eggplant.
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Sprinkle lightly with half of the remaining Parmesan and spread the tomato mixture evenly over the layer.
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Arrange the remaining eggplant slices on top in a single layer, pressing firmly in place.
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If there are extra slices, press them on top to ensure full coverage.
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Pour the cheese-egg custard mixture over the top and smooth the surface.
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Sprinkle with the remaining Parmesan cheese.
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Place in the oven and immediately reduce the heat to 350 degrees Fahrenheit (177ðC).
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Bake until the custard surface is swelled and golden with no depression in the middle, about 30 minutes.
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Serve hot.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 42.6kcal
- % Daily Value *
- Total Fat 0.3g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 5.1mg1%
- Total Carbohydrate 10.0g4%
- Dietary Fiber 5.1g21%
- Sugars 6.0g
- Protein 1.7g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
eggplant, gratin, ricotta, custard, baking, frying, tomato, garlic, onion, parmesan, basil, vegetarian, italian, mediterranean, dinner, side dish, main course, cheese, herbs, oven
