Twice Baked Eggplant Gratine |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Italian always gets better with time. Bake it once, or back it twice. Either way this is a yummy way to eat eggplant. Ingredients:
1 lbs eggplant, sliced into 1/8th inch slices |
olive oil |
1/3 cup ricotta |
1/4 cup grated parmasean cheese |
2 tbps fresh chopped basil |
salt & pepper |
1 egg |
1/2 cup shredded mozzerella |
2 cups your favorite marinara sauce |
Directions:
1. Make this recipe the day before you need it.
2. Preheat oven to 420 degrees
3. Slice eggplant
4. Pan fry in olive oil until golden brown on each side, do this in batches
5. Season with Salt & Pepper
6. In seperate bowl, mix ricotta, parmasean, basil, salt & pepper and egg to combine and set aside
7. In a deep dish, layer: eggplant, 1/2 ricotta mixture, 1 cup marinara, 1/4 cup mozzerella, eggplant, remainder of ricotta mixture, remainder of marinara, remainder mozzerella
8. Bake for 30 minutes until golden and bubbley.
9. Let cool and place in refridgerator.
10. Next day. Preheat oven to 400 degrees and bake for another 30 minutes. Serve hot with italian bread and a ceasar salad.
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