Eggplant Gratin
2 medium eggplant, sliced 1/2″ thick
salt & pepper to taste
olive oil
3 cups tomato sauce (recipe below)
1 Tbs. minced thyme leaves
1T sp. minced Basil
1 1/2 cups heavy cream
2 cloves garlic minced
1/2 cup grated parmesan cheese
1/4 cup provolone cheese
1/4 cup asiago cheese
Preheat oven to 375. Brush Eggplant slices lightly with olive oil, then season with salt and pepper. Heat a large skillet or griddle pan over med-high heat and fry eggplant slices in batches until golden brown on both sides. Set aside and put cream in a small saucepan and bring to a simmer over medium heat. Reduce to about 1 cup, then stir in half of the grated parmesan, all of the provolone, Asiago, the garlic, and all of the chopped herbs. Use a small roasting pan (approx. 9in. Round makes a pretty presentation) lay the eggplant in a single layer, Cover with a thin layer of the tomato sauce and a sprinkle of parmesan. Make two more layers of eggplant and sauce, covering the top with tomato sauce. Pour over the cream and cheese mixture and sprinkle on a final layer of parmesan cheese. Bake uncovered until browned and bubbling, about 25-30 minutes. Allow it to rest for approx. 5 min after removing it from the oven. Serve.
Tomato Sauce:
5-6 large tomatoes
Fresh Basil (5 leaves, minced)
Fresh Oregano (2 sprigs minced)
4 cloves fresh garlic finely chopped
Salt and Pepper to taste
Quarter your tomatoes, mix with a little olive oil, sat and pepper and east in the oven on 375 for approx. 30-40 min, When finished roasting, blend the tomatoes until smooth. In a small sauce pan sauté the garlic with a little olive oil, add the herbs and tomato puree, allow to cook on low heat for 15-20 minutes, until groovy.