Easy Eggplant Gratin

Easy Eggplant Gratin

by Marion Dumont 6 months ago
0 (0)
30 minutes
222.9 kcal
25.7 g carbs
Description

You may be surprised that eggplant gratin is this quick and easy to put together.

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
Directions
  1. 1. Preheat the oven to 400 degrees F (200 degrees C).
  2. 2. 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. 3. Mix half-and-half, egg, ricotta cheese, 1/4 cup Parmesan cheese, salt, and 1/8 teaspoon pepper together in a bowl.
  4. 4. 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. 5. Bake in the preheated oven until the custard sets and the top is browned, 25 to 30 minutes.
Nutrition Facts
serving: 4 servings
calories: 222.9 kcal
carbohydrates: 25.7 g
protein: 12.7 g
saturated fat: 4.7 g
cholesterol: 75.6 mg
sodium: 469.2 mg
fiber: 12.3 g
sugar: 11 g