Eggplant Custard Gratin

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Servings: 4 Difficulty: Advanced
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A creamy, savory French-style gratin featuring tender eggplant baked in a rich ricotta and parmesan custard
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This elegant Eggplant Custard Gratin transforms humble vegetables into a sophisticated centerpiece. Layers of golden-fried eggplant are nestled in a luscious blend of ricotta, eggs, and heavy cream, punctuated by a savory tomato-basil confit. The dish bakes until the custard is set and the top is beautifully browned with melted Parmesan. It offers a perfect balance of creamy textures and rich, umami flavors. Ideal for a cozy dinner party or a special weekend meal, this gratin feels indulgent yet comforting. Serve it hot, straight from the oven, to experience the harmonious blend of herbs, cheese, and roasted vegetables.

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Eggplant Custard Gratin

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 42.6

Description

This elegant Eggplant Custard Gratin transforms humble vegetables into a sophisticated centerpiece. Layers of golden-fried eggplant are nestled in a luscious blend of ricotta, eggs, and heavy cream, punctuated by a savory tomato-basil confit. The dish bakes until the custard is set and the top is beautifully browned with melted Parmesan. It offers a perfect balance of creamy textures and rich, umami flavors. Ideal for a cozy dinner party or a special weekend meal, this gratin feels indulgent yet comforting. Serve it hot, straight from the oven, to experience the harmonious blend of herbs, cheese, and roasted vegetables.

Ingredients

Directions

  1. Cut the eggplant lengthwise into 1/2-inch thick slices.
  2. Sprinkle both sides of the eggplant slices with salt and spread them on a tray for 30 minutes to draw out moisture.
  3. Pat the eggplant slices dry thoroughly with paper towels.
  4. Heat olive oil to a depth of 1/4 inch in a large frying pan over medium heat.
  5. Fry the eggplant slices in batches until golden and tender at the stem ends, turning once, for about 10 minutes.
  6. Remove the fried eggplant and drain on paper towels.
  7. Pour off the used frying oil and preheat the oven to 450 degrees F (232&# 194;°C).
  8. Warm 2 tablespoons of fresh olive oil in the same pan over low heat.
  9. Add the finely chopped onion and cook gently until softened, about 10 minutes.
  10. Add the minced garlic, peeled and seeded tomatoes, and salt to taste.
  11. Increase the heat to high and toss the mixture until the moisture from the tomatoes evaporates, about 15 minutes.
  12. Remove the tomato mixture from heat and set aside.
  13. In a mixing bowl, whisk together the ricotta cheese and eggs until smooth.
  14. Stir in half of the grated Parmesan, heavy cream, and freshly ground black pepper to taste.
  15. Whisk until the mixture reaches the consistency of a pourable cream.
  16. Line a 6-cup gratin dish with a single layer of half the eggplant slices, pressing them in place.
  17. Grind some pepper over the eggplant layer.
  18. Tear fresh basil leaves into fragments and scatter them over the eggplant.
  19. Sprinkle lightly with half of the remaining Parmesan cheese.
  20. Spread the cooked tomato mixture evenly over the cheese and basil layer.
  21. Arrange the remaining eggplant slices on top in a single layer, pressing firmly in place.
  22. If there are any extra slices, press them on top to fill gaps.
  23. Pour the ricotta-egg custard mixture evenly over the eggplant layers and smooth the top.
  24. Sprinkle with the remaining Parmesan cheese.
  25. Place the gratin dish in the oven and immediately reduce the heat to 350 degrees F (177°C).
  26. Bake until the custard surface is swelled, golden brown, and set with no depression in the middle, about 30 minutes.
  27. Serve hot straight from the oven.

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.

Keywords: eggplant, gratin, custard, ricotta, parmesan, french, vegetarian, baking, tomato, basil, onion, garlic, cream, herbs, dinner, side dish, comfort food, oven
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