| Cuisine: American | Type: Light Meal | Serves: 2 |
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Source:
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Cuisine at Home |
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Attributes:
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Book |
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Comments:
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This is a simpe gratin with a compatible salad, that we thought was delicious, according to our diary note. But, Rick does not remember it. We explored a lot of eggplant recipes due to an abundance of eggplant from the garden this year. |
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Serving Suggestions:
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Ingredients:
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3/4 pound eggplant, sliced into 1/2-inch rounds 1/4 cup shallots, sliced Salt and freshly ground black pepper to taste 1/2 cup part-skim ricotta 1/4 cup skim milk 3 tbs. Parmesan, grated 1 tbs. tomato paste 1/2 cup Roma tomato, chopped 2 tsp. chopped fresh thyme 1/4 cup Parmesan, grated 2 cups escarole, chopped Kosher salt to taste Juice of 1/2 lemon Olive oil Parmesan shavings |
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Instructions:
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1. Preheat broiler to high. Coat a 1-quart casserole dish with nonstick spray. 2. Coat the eggplant and shallots with oil and season with the salt and pepper. Place the eggplant on a baking sheet and broil until lightly browned, 5-6 minutes. Turn the slices over, add the shallots, and broil 3-4 minutes more. Remove from the oven, turn off the broiler, and preheat the oven to 400°F. 3. Purée ricotta, milk, 3 tablespoons Parmesan, and tomato paste in a food processor. Add the tomato and thyme, pulse to combine. 4. Layer 1/2 of the eggplant slices and shallots in the prepared dish, spread with 1/2 of the ricotta mixture. Repeat layering with remaining eggplant, shallot, and ricotta, then top with Parmesan. Bake gratin until the cheese is browned, about 25 minutes. 5. Serve with a salad of escarole sprinkled with salt, then drizzled with lemon juice and oil. Garnish with shaved Parmesan. |
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2025-11-28