Eggplant Gratin

Name: Eggplant Gratin
Ingredients: 2.0 pound Japanese Or Round Eggplants; Oil For Frying; 3.0 tablespoon Virgin Olive Oil; 1.0 Red Onion Finely Chopped; 1.0 Garlic Finely Chopped; 0.5 teaspoon Herbes De Provence; 2.5 pound Ripe Tomatoes Peeled Seeded And Chopped; Salt; Pepper Freshly Milled; Sugar If Needed; 0.125 teaspoon Saffron Threads; 2.0 Eggs; 1.0 cup Ricotta Cheese; 0.3333 cup Milk Or Whipping Cream; 0.5 cup Grated Parmesan Cheese; 10.0 Large Basil Leaves Cut Or Torn Into Small; 3.0 ounce Gruyere Cheese Shredded Or Thinly Sliced

Eggplant Gratin — a community recipe on Potlikkr.

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Ingredients

2.0 lb Japanese Or Round Eggplants
Oil For Frying
3.0 tbsp Virgin Olive Oil
1.0 Red Onion Finely Chopped

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Method (preview)

1
that are all skin on one side. If using round eggplants, halve them
2
lengthwise, then cut into 1/2 or 1/4 rounds, about 1/2-inch thick.

Generously cover bottom of wide skillet with oil. When hot, add

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