Name: Easy Eggplant Gratin
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Eggplant, sliced into 1/2-inch-thick rounds - 3 pounds; Half-and-half - ¼ cup; Egg - 1 extra large; Ricotta cheese - ¼ cup; Grated Parmesan cheese, divided - ½ cup; Grated Parmesan cheese - 2 tablespoons; Kosher salt - ⅛ teaspoon; Ground black pepper - ⅛ teaspoon; Salt and black pepper to taste - ⅛ teaspoon; Bottled marinara sauce - ½ cup

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Easy Eggplant Gratin

1. Eggplant, sliced into 1/2-inch-thick rounds - 3 pounds

2. Half-and-half - ¼ cup

3. Egg - 1 extra large

4. Ricotta cheese - ¼ cup

5. Grated Parmesan cheese, divided - ½ cup

6. Grated Parmesan cheese - 2 tablespoons

7. Kosher salt - ⅛ teaspoon

8. Ground black pepper - ⅛ teaspoon

9. Salt and black pepper to taste - ⅛ teaspoon

10. Bottled marinara sauce - ½ cup

How to cook deliciously - Easy Eggplant Gratin

1. Stage

Preheat the oven to 400 degrees F (200 degrees C).

2. Stage

Preheat a grill for medium heat and lightly oil the grate. Grill eggplant slices until cooked through and evenly browned on both sides, about 5 minutes.

3. Stage

Mix half-and-half, egg, ricotta cheese, 1/4 cup Parmesan cheese, salt, and 1/8 teaspoon pepper together in a bowl.

4. Stage

Arrange a layer of eggplant slices in each of 2 individual gratin dishes. Sprinkle each with 1/8 cup Parmesan cheese and season with salt and pepper. Spoon half the marinara sauce into each dish. Top each with a second layer of eggplant slices, more salt and pepper, half the ricotta mixture, and 1 tablespoon Parmesan cheese. Place the dishes on a baking sheet.

5. Stage

Bake in the preheated oven until the custard sets and the top is browned, 25 to 30 minutes.