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Eggplant Gratin

Eggplant Gratin — a community recipe on Potlikkr.

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. 1

   SLICE EGGPLANTS diagonally about 1/2-inch thick. Discard pieces that are all skin on one side. If using round eggplants, halve them 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 eggplant in single layer and fry until golden on both sides and flesh is tender. Drain on paper towels. Add more oil, if needed, and fry rest of eggplant. Make sure oil is hot each time you add a new batch.

2. 2

   FOR SAUCE: Warm olive oil in skillet and add onion, garlic and herbs. Stir to coat onion with oil. Cook gently until onions soften, 12 to 15 minutes.