From the delicious Ina Garten cookbook Barefoot in Paris
I borrowed this cookbook from my best friend Julie (who's a vegetarian) and never gave it back. She did say I could have it after I told her how much a loved it. There are so many simple but delicious and easy recipes to follow in this cookbook I just love it. This one is one of my favourite's and is perfect if you are a vegetarian. "Hey Jules I'll make it for you sometime!"
olive oil for frying
1 eggplant sliced unpeeled
1/2 cup ricotta cheese
1/2 cream ( I use whipping cream)
1 cup grated parmesan
salt and pepper
1 cup marinara sauce ( I usual use either homemade or strained tomatoes in a jar)
Preheat the oven to 425 degrees
Fry the eggplant in the olive oil in small batches and drain ion a paper towel.
Add oil as you go as it get used up quickly.
In a small bowl mix together the ricotta cheese, eggs, cream 1/2 cup of the parmesan and salt and pepper.
In 1 of 4 individual gratin dishes layer the eggplant, marinara sauce the parmesan, salt and pepper then another layer of eggplant and then 1/4 of the ricotta mixture and another sprinkle of parmesan. Repeat this 4 times.
Place all the gratin in the oven for 10 minutes then lower the heat to 375 degrees and bake for another 20 minutes until the custard has set and the tops are browned. Serve immediately!