Eggplant Gratin

STORY

I adapted this recipe from a Barefoot Contessa favorite. It’s one of my favorite recipes to prepare at the end of the summer when the eggplants and tomatoes are bountiful. This recipe yields two servings, but freezes well if you don’t want to eat both.

RECIPE

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour

TOOLS

• oven, preheated 425°F (220°C)
• medium mixing bowl
• non-stick pan (I use a cast-iron skillet)
• 2 au gratin dishes
• baking tray

INGREDIENTS

1 tbsp of olive oil

1 small shallot, chopped

1 medium sized eggplant, chopped into 1/2  inch pieces

1 egg

1/4 cup ricotta cheese

1/2 cup Parmigiano-Reggiano cheese (grated) plus 2 tbsp (for topping)

1 cup of tomato sauce

1 tbsp of herbes de provence

salt and pepper to taste

METHOD

1. Preheat oven to 425°F (220°C).
2. Heat non-stick pan to medium-high heat and add olive oil.
3. Add 1 small chopped shallot to the pan and cook until translucent, remove from pan.
4. Add  1 medium-sized eggplant chopped in 1/2 inch pieces to the pan and cook until eggplants texture changes (soft and shiny, yet firm. Don’t be concerned by the popping!). Salt and pepper to taste.
5. While eggplant is cooking, mix 1 egg, 1/4 cup of ricotta cheese, 1/2 cup of Parmigiano-Reggiano, and 1/2 tbsp of herbes de provence in a mixing bowl until combined.
6. When eggplant is finished cooking, spoon a little of the tomato sauce into the au gratin dishes.
7. Top tomato sauce with eggplant and shallots, and spread remain tomato sauce on top.
8. Sprinkle 1/2 tbsp of herbes de provence over tomato sauce, and spread gratin mixture on top.
9. Sprinkle 2 tbsp of Parmigiano-Reggiano on top of gratin and place in a 450° F/ 232° C preheated oven on a baking tray (to catch any spillage in cage the gratin expands).
10. Bake gratin for 30 or until the custard is set and turning a warm brown.