It happens every year around this time. It seems I have just gotten my groove on when it comes to visiting local farmer’s markets and enjoying the bountiful produce. When I have finally gotten my routine down to an art, the calendar days slip away and I soon realize my farmer’s market days are numbered. And, I do the exact same thing every year. I go to the market, per my routine, but all of a sudden, as I feel the hands of time ticking away, I begin to purchase gargantuan amounts of produce. I buy up more than any all-American family could consume in a week and before you know it, Saturday morning has rolled around again. That’s exactly how this recipe came to be.
I had insisted, no, I had convinced my husband that yes, indeed, we would consume all the veggies in my basket. Just one more large eggplant, please? Being the saint that he is, he eagerly agreed and we returned home with our stash to enjoy. Well, you know the drill don’t you? A few weeks slipped by and that poor eggplant needed attention. I concocted a plan to disguise the eggplant from the teenager in the house so that I would not have to deal with the guilt of waste. The result is today’s recipe. It was a pleasant surprise and the entire family gave it a thumbs up.
This recipe was inspired and adapted from a recipe by Ina Garten.
Custard Style Eggplant Gratin
Olive oil for frying
1 large eggplant, unpeeled and sliced 1/2-inch thick
1/2 cup lowfat ricotta cheese
2 eggs
1/2 cup milk or half and half
1 cup shredded Parmesan cheese
Salt and pepper to taste
2 cups marinara sauce
Preheat oven to 425 degrees F. Spray an 8-inch square baking dish with nonstick spray.
In a large frying pan, over medium heat, heat olive oil until hot. Add eggplant slices, in a single layer. Cook, turning as needed until golden brown on both sides. This will take about 5 minutes. Place the eggplant on paper towels to drain. Add more oil as needed and continue to brown the eggplant in single layer batches.
In a medium bowl, stir together ricotta cheese, eggs, milk and Parmesan. Place one layer of eggplant in prepared baking dish. Sprinkle lightly with salt and pepper. Dollop 1/2 of the cheese mixture over eggplant. Spoon 1 cup marinara over cheese mixture. Repeat layer.
Bake for 15 minutes; reduce heat to 375 degrees and continue baking for 20 to 25 minutes or until the custard is set and the top is beginning to brown.
Makes 6 servings
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