Eggplant Gratin

Name: Eggplant Gratin
Ingredients: 2 medium to large eggplant, sliced 1/2AAA3 thick; salt & pepper; olive oil; 1 quart simple tomato sauce; 3 Tbs. minced chives; 3 Tbs. minced parsley; 1 Tbs. thyme leaves; 12 oz. creme fraiche or heavy cream; 4 oz parmesan cheese, grated

9 ingredients

1 steps

Ingredients

2 medium to large eggplant, sliced 1/2AAA3 thick
salt & pepper
olive oil
1 quart simple tomato sauce
3 Tbs. minced chives
3 Tbs. minced parsley
1 Tbs. thyme leaves
12 oz. creme fraiche or heavy cream
4 oz parmesan cheese, grated

Directions

1

Preheat oven to 375. Season eggplant slices with salt and pepper. Brush lightly with olive oil. Heat a large skillet or griddle pan over med-high heat and fry eggplant slices in batches until golden on both sides. Set aside while you prepare the creme fraiche. Place creme fraiche or cream in a small saucepan and bring to a simmer over medium heat. Reduce to about 1 cup, then stir in half of the grated parmesan and all of the chopped herbs. Season with a pinch of salt and pepper and set aside. Oil a 9AAA3 casserole or gratin pan and place eggplant inside in a single layer. Cover with a thin layer of simple tomato sauce and a sprinkle of parmesan. Make two more layers of eggplant and sauce, covering the top with tomato sauce. Ladle over the reduced creme fraiche or cream and sprinkle on a final layer of parmesan cheese. Bake uncovered until browned and bubbling, about 25-30 minutes. Let rest briefly before serving. Also delicious at room temperature.