Eggplant Gratin
2 lb Japanese or round eggplants Oil for frying 3 tb Virgin olive oil 1 Red onion; finely chopped 1 Garlic clove; finely chopped 1/2 ts Herbes de Provence 2 1/2 lb Ripe tomatoes
Ingredients
- 2lbjapanese or round eggplants
- 1red onion; finely chopped
- 1garlic clove; finely chopped
- 1/2tsp herbes de provence
- 21/2 lb ripe tomatoes
- 2eggs
- 1cup ricotta cheese
- 1/3cup milk or whipping cream
Directions
- 1
2 lb Japanese or round eggplants Oil for frying 3 tb Virgin olive oil 1 Red onion
- 2
finely chopped 1 Garlic clove
- 3
finely chopped 1/2 ts Herbes de Provence 2 1/2 lb Ripe tomatoes - peeled, seeded and chopped Salt Pepper, freshly milled Sugar, if needed 1/
- 4
cut or torn - into small pieces 3 oz Gruyere cheese - shredded or thinly sliced SLICE EGGPLANTS diagonally about 1/2-inch thick
- 5
Discard pieces that are all skin on one side
- 6
If using round eggplants, halve them lengthwise, then cut into 1/2 or 1/4 rounds, about 1/2-inch thick
- 7
Generously cover bottom of wide skillet with oil
- 8
When hot, add eggplant in single layer and fry until golden on both sides and flesh is tender