Eggplant Gratin

In honor of my upcoming trip to Italy (SO excited!), I made this comforting dish that, coincidentally, followed the "meatless monday" rule. Also, it happens to be very low in carbs, which is a bonus before I load up on pasta and pizza next week :) Buon Appetito!


Eggplant Gratin (serves 4)
1.5 lbs eggplant sliced in 1/2 inch rounds
Olive oil
2 Eggs
1/2 C Ricotta Cheese
1/2 C Half & Half
1/2 C Parmesan cheese
1 C Marinara sauce
Salt & Pepper

Preheat Oven to 425
Heat 1/8 inch olive oil in a skillet until hot but not smoking. Fry eggplant in batches until browned and soft- about 4 min. Drain on paper towels.

Beat eggs, ricotta cheese, half & half, and 1/4 C parm in a bowl. Season with S&P.

In a gratin (I used a pie plate) layer eggplant. Season with s&p and sprinkle with parmesan. Top with marinara, then pour custard mixture over everything. Sprinkle with more parmesan.

Bake at 425 for 10 min. then reduce heat to 375 and continue baking for 20 min.