Eggplant Gratin
Submitted by perryluv32
Eggplant gratin layers pan-fried eggplant, fresh tomato sauce, basil and Gruyere under a saffron-tinted ricotta and Parmesan custard. A Provencal-inspired baked vegetable centerpiece worth the effort.
YIELD
6 servingsPREP
20 minCOOK
1 hrsREADY
2 hrsThis eggplant gratin is as close to classic Provencal cooking as home kitchens get, a layered vegetable gratin that treats eggplant as the star rather than an afterthought. Pan-fried eggplant slices form the base, a rich fresh tomato sauce simmered with red onion and garlic provides the acidic backbone, and a saffron-tinted ricotta-and-Parmesan custard crowns everything for a golden, set top.
Frying the eggplant first is important. Boiled or steamed eggplant turns to mush in the bake, but pan-fried slices hold their shape and develop the caramelized edges that give the gratin texture and depth. Keep the oil genuinely hot between batches, lukewarm oil just soaks into the eggplant without crisping.
Saffron steeped in a few tablespoons of hot water is the unusual detail that turns this from generic casserole into something special. Stirred into the custard, it tints the top a pale gold and adds that floral-hay Provencal note.
Gruyere between the eggplant layers is non-traditional but brilliant. It melts into nutty, stretchy pockets that make each forkful richer than ricotta alone would manage.
Chef Tips
- Salt the eggplant slices 15 minutes before frying to draw out excess water, this prevents the fry from splattering and helps the flesh brown
- Reheat the oil between batches, cold oil soaks into eggplant rather than crisping it
- Peel and seed the tomatoes as directed, skins and seeds make the sauce bitter and watery
- Bloom the saffron in hot water for several minutes for full color and flavor release
- Let the gratin rest 10 minutes after baking, the custard needs time to set before slicing
Variations
- Add a layer of cooked Italian sausage or ground lamb for a heartier main course
- Swap Gruyere for mozzarella or fontina for a different cheese profile
- Stir chopped olives or capers into the tomato sauce for a tapenade-leaning edge
Ingredients
Directions
SLICE EGGPLANTS diagonally about ½-inch thick.
Discard pieces that are all skin on one side.
If using round eggplants, halve them lengthwise, then cut into ½ or ¼ rounds, about ½-inch thick.
Generously cover bottom of wide skillet with oil.
When hot, add eggplant in single layer and fry until golden on both sides and flesh is tender.
Drain on paper towels.
Add more oil, if needed, and fry rest of eggplant.
Make sure oil is hot each time you add a new batch.
Warm olive oil in skillet and add onion, garlic and herbs.
Stir to coat onion with oil. Cook gently until onions soften, 12 to 15 minutes.
Add chopped tomatoes, salt lightly and raise heat.
Cook, stirring occasionally, until juice has evaporated and sauce is thick, about 15 minutes.
Season to taste with salt and pepper.
If tomatoes are on the acid side, add sugar to taste to correct balance.
Cover saffron threads with a few tablespoons hot water and let stand a few minutes.
In bowl, beat eggs and stir in ricotta cheese, milk and Parmesan cheese.
Season with salt and pepper, then stir in saffron with liquid.
Spread a little tomato sauce over bottom of baking dish , then arrange a layer of eggplant slices, slightly overlapping.
Season with salt and pepper, scatter half the basil, add Gruyere.
Make another basil-eggplant layer.
Cover with rest of the tomato sauce. Pour custard over the top.
Preheat oven to 350℉ (180℃) F and bake 40 minutes or until custard sets and is a delicate golden brown.
Remove from oven and allow to rest a few minutes before serving.
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