It's been a while since I've posted a recipe, and I apologize. My job has gotten more intense (which is a good thing), and I've had less free time. But, that's really no excuse since we've still been eating meals every day... and I've been cooking them.
For instance, two nights ago I made this not-so-healthy-but-OMG-delicious gratin inspired by Ina Garten's Eggplant Gratin. (Though, her recipe makes It's a teensy bit time-consuming, but worth it in the end (and can be enjoyed for 3 nights...)! It tastes like eggplant Parmesan bought sexy lingerie to impress its significant other.
Eggplant & Zucchini Gratin
All purpose flour
Garlic Salt
3 small eggplant, peeled, sliced 1/4-inch thick
1 large zucchini, peeled, sliced 1/4-inch thick
15 oz. container low fat ricotta cheese
2 extra-large eggs
1 cup half-and-half
Grated Parmesan
Kosher salt
Freshly ground black pepper
3/4 jar tomato sauce
Shredded mozzarella cheese
Preheat the oven to 400 degrees F.
Put some all purpose flour into a bag with a few pinches of garlic salt. Add a few pieces of eggplant & zucchini and toss to coat.
Heat about 1/8-inch of olive oil in a very large frying pan over medium heat. When the oil is almost smoking, add several slices of eggplant/zucchini and cook, turning once, until they are evenly browned on both sides and cooked through, about 5 minutes. Be careful, it splatters! Transfer the cooked eggplant & zucchini slices to paper towels to drain. Add more oil, heat, and add more eggplant & zucchini until all the slices are cooked.
Meanwhile, in a medium bowl, whisk together the ricotta, eggs, half-and-half, teaspoon salt, and teaspoon pepper. Note: When using the lowfat ricotta, it will be harder to mix because it doesn't have as much moisture or fat in it. Just be patient and keep whisking! It will get there!
In a 9x13" baking pan, place a layer of eggplant & zucchini slices in the bottom, sprinkle with Parmesan, and spoon 1/2 of the tomato sauce over it evenly. Next, add a half of the ricotta mixture and spread evenly. Repeat the process by adding a second layer of eggplant & zucchini, more Parmesan, the other half the ricotta mixture, and finally grated Parmesan on top. As a finishing touch, sprinkle the shredded mozzarella over the entire top of the gratin.
Place the gratin in the oven on the middle rack and bake for 35-40 minutes or until the custard sets and the top is browned. Let cool 8-10 minutes. Serve!
And here are some photos to help you get through the process...
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| An eggplant still life |
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| It's in the bag, yo. |
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| Fryin' em' up! |
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| Mmmm... crispy |
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| Layered in the pan |
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| Covered in sauce and cheese = how I want to die. |
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| More cheese :) |
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| Ta dah! Bellissimo! |
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| Good grief this tastes good... |
I hope you make this and enjoy it as much as I did! :)
Happy summer!
~ Mari
