This elegant Eggplant Custard Gratin transforms humble eggplant into a sophisticated main course or substantial side dish. Thinly sliced eggplant is fried until golden and tender, then layered with a robust tomato-basil sauce and a luxuriously smooth ricotta and Parmesan custard. The dish bakes until the top is bubbly and golden, creating a beautiful contrast between the crispy edges and the creamy interior. It is a vegetarian delight that balances earthy flavors with rich dairy notes. Perfect for a cozy weeknight dinner or an impressive addition to a dinner party menu, this gratin serves four comfortably. The combination of fresh basil, garlic, and tomatoes provides a bright acidity that cuts through the richness of the cheese, making every bite satisfying and aromatic.
Eggplant Custard Gratin (San Jose Mercury 3/94
Description
This elegant Eggplant Custard Gratin transforms humble eggplant into a sophisticated main course or substantial side dish. Thinly sliced eggplant is fried until golden and tender, then layered with a robust tomato-basil sauce and a luxuriously smooth ricotta and Parmesan custard. The dish bakes until the top is bubbly and golden, creating a beautiful contrast between the crispy edges and the creamy interior. It is a vegetarian delight that balances earthy flavors with rich dairy notes. Perfect for a cozy weeknight dinner or an impressive addition to a dinner party menu, this gratin serves four comfortably. The combination of fresh basil, garlic, and tomatoes provides a bright acidity that cuts through the richness of the cheese, making every bite satisfying and aromatic.Ingredients
Directions
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Slice 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.
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Let the eggplant sit for 30 minutes to draw out moisture, then pat dry thoroughly with paper towels.
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Preheat the oven to 450 degrees Fahrenheit (232&# 194;°C).
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In a large frying pan, pour olive oil to a depth of 1/4 inch and heat over medium heat.
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Fry the eggplant slices in batches until golden and tender at the stem ends, turning once, for about 10 minutes.
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Remove fried eggplant and drain on paper towels. Pour off the excess oil from the pan.
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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 onion and cook gently until softened, about 10 minutes.
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Add minced 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. Set aside.
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In a mixing bowl, break up ricotta cheese and eggs with a whisk.
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Stir in half of the grated Parmesan, heavy cream, and salt and pepper to taste until the consistency is like 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 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 eggplant.
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Arrange the remaining eggplant slices on top in a single layer, pressing firmly in place.
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Pour the cheese-egg custard mixture over the eggplant and smooth the top.
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Sprinkle with the remaining Parmesan cheese.
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Place in the oven, immediately reduce heat to 350 degrees Fahrenheit (177ðC), and bake until the custard surface is swelled, golden, and set 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.
