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Eggplant Custard Gratin - salt

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salt olive oil onions garlic tomatoes Ricotta eggs cheese Parmesan cream heavy black pepper basil
Viewed: 66 - Published at: 3 years ago

Ingredients

  • 1 1/2 pounds eggplant cut lengthwise into slices (1/2 inch thick)
  • 1 x salt
  • 1 x olive oil use as needed
  • 1 each onions finely chopped
  • 2 each garlic cloves finely chopped
  • 1 pound tomatoes peeled, seeded and coarsely chopped
  • 1/4 pound cheese ricotta
  • 2 large eggs
  • 1/2 cup cheese parmesan, freshly grated
  • 1/2 cup cream heavy
  • 1 x black pepper freshly ground
  • 1 x basil fresh

Method

  • Sprinkle the eggplant slices on both sides with salt, spread them out on a tray and leave 30 minutes.
  • Sponge dry with paper towels.
  • In a large frying pan, pour in olive oil to a depth of 1/4 inch and place over medium heat.
  • Fry the eggplant slices, in batches, in the hot oil until golden and tender at the stem ends, turning once for about 10 minutes.
  • Add more oil to the pan as needed.
  • Remove and drain on paper towels Pour off any oil.
  • Preheat the oven to 450F (230C) F.
  • In the same frying pan, warm 2 tablespoons of olive oil over low heat.
  • Add onions and cook gently until softened, about ten minutes.
  • Add garlic, tomatoes and salt to taste.
  • Increase heat to high.
  • Toss until moisture from tomatoes evaporates, about 15 minutes.
  • Set aside.
  • In a mixing bowl break up ricotta cheese and eggs with a whisk.
  • Add half of the Parmesan, the cream, salt and pepper to taste.
  • Whisk to consistency of a pourable cream.
  • Line a 6-cup gratin dish with half the eggplant slices in a single layer, pressing them in place.
  • Grind some pepper over them.
  • Tear basil leaves into fragments and scatter over eggplant.
  • Sprinkle lightly with half the remaining Parmesan and the spread over the tomato mixture.
  • Arrange the remaining eggplant slices on top in a single layer, pressing firmly in place.
  • If there are a few extra slices, press them on top.
  • Pour over the cheese-egg mixture and smooth the top.
  • Sprinkle with the remaining Parmesan.
  • Put into the oven, reduce the heat to 350F (180C) and bake until the custard surface is swelled and golden with no depression in the middle, about 30 minutes.
  • Serve hot.

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