Eggplant Gratin

Directions

1. 1
   Preheat the oven to 400 degrees F.
2. 2
   Heat about 1/8-inch of olive oil in a very large frying pan over medium heat.
3. 3
   When the oil is almost smoking, add several slices of eggplant and cook, turning once, until they are evenly browned on both sides and cooked through, about 5 minutes. Be careful, it splatters!
4. 4
   Transfer the cooked eggplant slices to paper towels to drain.
5. 5
   Add more oil, heat, and add more eggplant until all the slices are cooked.
6. 6
   Meanwhile, in a small bowl, mix together the ricotta, egg, half-and-half, 1/4 cup of the Parmesan, 1/8 teaspoon salt, and 1/8 teaspoon pepper.
7. 7
   In each of 2 individual gratin dishes, place a layer of eggplant slices, then sprinkle with Parmesan, salt and pepper and spoon 1/2 of the marinara sauce.
8. 8
   Next, add a second layer of eggplant, more salt and pepper, half the ricotta mixture, and finally 1 tablespoon of grated Parmesan on top.
9. 9
   Place the gratins on a baking sheet and bake for 25 to 30 minutes or until the custard sets and the top is browned.
10. 10
    Serve warm.