Eggplant Gratin

Name: Eggplant Gratin
Yield: 6.0
Ingredients: 2.0 pound Japanese Or Round Eggplants Oil For Frying; 3.0 tablespoon Virgin Olive Oil; 1.0 Red Onion; 1.0 Garlic; 0.5 teaspoon Herbes De Provence; 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 Lg Basil Leaves Into Small; 3.0 ounce Gruyere Cheese Shredded Or Thinly Sliced

Eggplant Gratin — a community recipe on Potlikkr.

🍽 Serves 6.0

🍳

Ingredients

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

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Method (preview)

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

of wide skillet with oil. When hot, add eggplant in single layer and fry

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