Easy Eggplant Gratin

Name: Easy Eggplant Gratin recipe
Prep time: 15 min
Cook time: 30 min
Yield: 4 servings
Cuisine: Global
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

by Marion Dumont 1 year ago

0 (0)

30 minutes

222.9 kcal

25.7 g carbs

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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. Preheat the oven to 400 degrees F (200 degrees C).
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. Mix half-and-half, egg, ricotta cheese, 1/4 cup Parmesan cheese, salt, and 1/8 teaspoon pepper together in a bowl.
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. 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