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Aubergine gratin
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Aubergine gratin
Ingredients
- Good olive oil, for frying
- 350g aubergine, unpeeled, sliced 1cm thick
- 60g ricotta cheese
- 1 extra-large egg
- 60ml gold top milk or single cream
- 50g freshly grated Parmesan, plus 2 tbsp
- Salt
- Freshly ground black pepper
- 120ml good bottled marinara sauce
Method
How to make Aubergine gratin
1) Preheat the oven to 200C/Gas mark 6. Heat about 30mm of olive oil in a very large frying pan over medium heat, until the oil is almost smoking.
2) Add several slices of aubergine and cook, turning once, until they are evenly browned on both sides and cooked through, about 5 minutes. Be careful, it splatters! Transfer the cooked slices to paper towels to drain. Add more oil, heat, and add more aubergine until all the slices are cooked.
3) Meanwhile, in a small bowl, mix together the ricotta, egg, milk or cream, half the Parmesan, 1/8 tsp salt, and 1/8 tsp pepper.
4) Place a layer of aubergine slices in two individual gratin dishes, then sprinkle with Parmesan, salt and pepper and spoon over half the marinara sauce. Next, add a second layer of aubergine, more salt and pepper, half the ricotta mixture, and finally 1 tbsp of grated Parmesan on top.
5) Place the gratins on a baking sheet and bake for 25 to 30 minutes or until the custard sets and the top is browned. Serve warm.
