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eggplant egg Ricotta cheese Parmesan cheese Parmesan cheese kosher salt ground black pepper salt marinara sauce
Viewed: 15 - Published at: 5 years agoIngredients
- 3 pounds eggplant, sliced into 1/2-inch-thick rounds
- 1/4 cup half-and-half
- 1 extra large egg
- 1/4 cup ricotta cheese
- 1/2 cup grated Parmesan cheese, divided
- 2 tablespoons grated Parmesan cheese
- 1/8 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- salt and black pepper to taste
- 1/2 cup bottled marinara sauce
Method
- 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.
