velreid
New Member
The New me, after Paris!
Posts: 47
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Post by velreid on Oct 16, 2008 13:16:13 GMT -5
I have tried 3 times to send this recipe. I get all the way through it and it seems to go away. I am not used to this sensitive laptop.
I have made this recipe many times for guests and they all loved it. or at least, said they did.
Hope to get it right this time.
EGGPLANT GRATIN
GOOD OLIVE OIL FOR FRYING 1 1/2 LBS EGGPLANT, UNPEELED AND SLICED 1/2 INCH THICK 1/2 CUP RICOTTA CHEESE 2 EXTRA LARGE EGGS 1/2 CU HALF AND HALF 1 CUP FRESHLY GRATED PARMESAN CHEESE, DIVIDED KOSHER SALT FRESH GROUND BLACK PEPPER 1 CUP GOOD BOTTLED MARINARA SAUCE, SUCH AS RAO'S OR YOUR OWN
PREHEAT OVEN 425 DEGREES
HEAT ABOUT 1/8 OLIVE OIL IN A VERY LARGE FRY PAN OVER MED HEAT. WHEN OIL IS GOOD AND HOT ADD SEVERAL SLICES OF EGGPLANT, TURNING ONCE, UNTIL THEY ARE EVENLY BROWNED ON BOTH SIDES AND COOKED THROUGH, ABOUT 5 MIN. BE CAREFUL, IT SPATTERS. TRANSFER COOKED EGGPLANT TO PAPER TOWELS TO DRAIN. ADD MORE OIL AND COOK THE REST.
MEANWHILE IN SMALL BOWL, MIX TOGETHER THE RICOTTA, EGGS, HALF AND HALF, 1/2 CUP OF THE PARMESAN,1/4 TSP SALT, 1/4 TSP PEPPER.
PLACE A LAYER OF EGGPLANT IN LARGE BAKING DISH, SPRINKLE EACH SLICE WITH A LITTLE S & P AND SOME PARMESAN CHEESE. SPOON ON SOME OF THE MARINARA, THEN ADD SOME OF CHEESE MIXTURES. CONTINUING LAYERING THAN ADD REST OF PARMESAN CHEESE ON TOP.
BAKE FOR 10 MINUTES, THEN REDUCE OVEN HEAT TO 375 AND CONTINUE TO BAKE FOR 20 MINUTES.
I HOPE YOU ENJOY! BON APPETITE
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Post by Shoesy on Oct 17, 2008 2:21:18 GMT -5
I bet this is delicious, Velreid. I've never had an eggplant dish that wasn't to my liking, and this one contains ricotta cheese, which I LOVE.
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velreid
New Member
The New me, after Paris!
Posts: 47
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Post by velreid on Oct 17, 2008 6:53:56 GMT -5
Good, I know you will like it if you like eggplant and ricotta.
I heard from sistereurope yesterday. They have access to calls to the states from their apt for free. That is wonderful.
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Post by Anne on Oct 17, 2008 9:24:35 GMT -5
Oh yes, this looks delicious, thank you for it . However, I grew weary of frying eggplants, as you say it spatters oil and it smokes too, and you need to fry a lot when cooking for 5 including 3 teenagers . So I now use Picard's (frozen) fried eggplants, but I am not proud of it, it is not fried in good olive oil but in bland sunflower one . But it is soo convenient ... Actually, if I skip the frying part, your dish must be really quick to make . So it's sold ! And we can add basil too .
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velreid
New Member
The New me, after Paris!
Posts: 47
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Post by velreid on Oct 17, 2008 17:14:54 GMT -5
Ijust tried baking the eggplant, it works. NO worry about the splatter.
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Post by Anne on Oct 18, 2008 1:38:05 GMT -5
Oooh, that's VERY cool, the more so because it means that one doesn't then have to watch each batch of frying eggplants in order to avoid them to get burnt . How do you that ? (oven temperature, duration, sprinkle with oil ?, only one layer of eggplants ?)
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velreid
New Member
The New me, after Paris!
Posts: 47
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Post by velreid on Oct 19, 2008 18:43:13 GMT -5
I roast it for about 10 to 15 minutes at 425 degrees.
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Post by Becky (Berkeleytravelers) on Oct 19, 2008 19:33:10 GMT -5
VR, I'm guessing that Anne is correct, and the slices are brushed or drizzled with some good olive oil? The baking method puts this high on my list of recipes to try!
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Post by Happygoin on Oct 20, 2008 8:21:30 GMT -5
Ooh. Me too! The frying was putting me off. Now I will try this as I love eggplant.
I bet this would be an easy side dish if you bake the eggplant a bit ahead of time and then just put it together and bake it at the last minute.
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Post by Jody on Oct 20, 2008 10:01:12 GMT -5
This is one to keep!
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velreid
New Member
The New me, after Paris!
Posts: 47
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Post by velreid on Oct 20, 2008 19:47:25 GMT -5
Yes, drizzle the eggplant with olive oil before baking. I know you guys will love this dish.
Sistereurope liked it.
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Post by Anne on Oct 21, 2008 2:13:52 GMT -5
A big thank you for this point ! I have printed your receipe . I am sure that we will love this .
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Post by Anne on Oct 29, 2008 13:38:54 GMT -5
I have just cooked it for dinner and it was absolutely DELICIOUS ! The method of baking the eggplants instead of frying them is a real find . The ricotta/cream/eggs/parmesan proportions were my own guess because I have a problem with your American contents/weight system …I had planned to ask Sister about it when she was here last Monday, but then we had sooo many other things to discuss that I just forgot to ask . Anyway, my mixture still reached what I guess is the proper custard texture when baked . Oh and the dish was really quick to prepare too !
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gertie
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Paris je t'adore!
Posts: 225
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Post by gertie on Jan 31, 2010 0:19:48 GMT -5
Thanks this was absolutely sinfully delicious. Even my daughter, who has been channeling her picky side ever since she reached puberty, enjoyed. btw, regarding spatter, years ago my gramma gave me a spatter guard. It's that odd thing you see in cooking shops that looks like two frying pan bottoms welded together, pierced with holes, and has a nice handle. You lay it over the top of the pan and it keeps the spatters (and seems like a good bit of the smoke, too) inside. One of those greatest inventions evah!
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