Easy Eggplant Gratin recipe
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Ingredients
- 3 pounds eggplant, sliced into 1/2-inch-thick rounds ¼ cup half-and-half 1 extra large egg ¼ cup ricotta cheese ½ cup grated Parmesan cheese, divided 2 tablespoons grated Parmesan cheese ⅛ teaspoon kosher salt ⅛ teaspoon ground black pepper salt and black pepper to taste ½ cup bottled marinara sauce
Nutrition Info
- 222.9 caloriescarbohydrate: 25.7 gcholesterol: 75.6 mgfat: 9.4 gfiber: 12.3 gprotein: 12.7 gsaturatedFat: 4.7 gservingSize: -sodium: 469.2 mgsugar: 11 gtransFat: : -unsaturatedFat: : -
Directions Easy Eggplant Gratin
Directions
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Preheat the oven to 400 degrees F (200 degrees C).
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.
Mix half-and-half, egg, ricotta cheese, 1/4 cup Parmesan cheese, salt, and 1/8 teaspoon pepper together in a bowl.
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.
Bake in the preheated oven until the custard sets and the top is browned, 25 to 30 minutes.