🫙 From the Spice Rack
Eggplant Custard Gratin (San Jose Mercury 3/94)
1 1/2 lb Eggplant; cut lengthwise -into slices (1/2 " thick) Salt Oil, olive; as needed 1 Onion; finely chopped 2 Garlic cloves - finely chopped 1 lb Tomatoes; peeled - seeded and ...
maineasy
Ingredients4 items
Ingredients
- 11/2 lb eggplant; cut lengthwise
- 2garlic cloves
- 2eggs
- 1/2cup cheese, parmesan
Directions
- 1
1 1/2 lb Eggplant
- 2
cut lengthwise -into slices (1/2 " thick) Salt Oil, olive
- 3
as needed 1 Onion
- 4
finely chopped 2 Garlic cloves - finely chopped 1 lb Tomatoes
- 5
peeled - seeded and - coarsely chopped 1/4 lb Cheese, Ricotta 2 Eggs 1/2 c Cheese, Parmesan - freshly grated 1/2 c Cream, Heavy Pepper - fre
- 6
Sponge dry with paper towels
- 7
In a large frying pan, pour in olive oil to a depth of 1/4 inch and place over medium heat
- 8
Fry the eggplant slices, in batches, in the hot oil until golden and tender at the stem ends, turning once