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Ингредиенты
- 1 1/2 lb Eggplant, cut lengthwise into slices (1/2 " thick) Salt Oil, olive, as needed
- 1 x Onion, finely minced
- 2 x Garlic cloves finely minced
- 1 lb Tomatoes, peeled seeded and coarsely minced
- 1/4 lb Cheese, Ricotta
- 2 x Large eggs
- 1/2 c. Cheese, Parmesan freshly grated
- 1/2 c. Cream, Heavy Pepper freshly grnd Basil leaves, fresh
Инструкции
- Sprinkle the eggplant slices on both sides with salt, spread them out on a tray and leave 30 min. Sponge dry with paper towels. In a large frying pan, pour in extra virgin olive oil to a depth of 1/4 inch and place over medium heat.
- Fry the eggplant slices, in batches, in the warm oil till golden brown and tender at the stem ends, turning once. about 10 min. Add in more oil to the pan as needed. Remove and drain on paper towels Pour off any oil. Preheat the oven to 450 degrees. In the same frying pan, hot 2 Tbsp. of extra virgin olive oil over low heat. Add in onions and cook gently till softened, about ten min. Add in garlic, tomatoes and salt to taste. Increase heat to high.
- Toss till moisture from tomatoes evaporates, about 15 min. Set aside.
- In a mixing bowl break up ricotta cheese and Large eggs with a whisk. Add in half of the Parmesan, the cream, salt and pepper to taste. Whisk to consistency of a pourable cream. Line a 6-c. 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 mix.
- 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 mix and smooth the top. Sprinkle with the remaining Parmesan. Put into the oven, reduce the heat to 350 degrees and bake till the custard surface is swelled and golden brown with no depression in the middle, about 30 min. Serve warm.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 351g | |
| Recipe makes 4 servings | |
| Calories 331 | |
| Calories from Fat 206 | 62% |
| Total Fat 23.36g | 29% |
| Saturated Fat 13.76g | 55% |
| Trans Fat 0.0g | |
| Cholesterol 172mg | 57% |
| Sodium 328mg | 14% |
| Potassium 691mg | 20% |
| Total Carbs 15.82g | 4% |
| Dietary Fiber 6.4g | 21% |
| Sugars 7.45g | 5% |
| Protein 17.23g | 28% |
