Easy eggplant gratin, slathered in rich cheese and savory red sauce, is a quick and easy vegetarian side dish for 4 or main dish for 2.
Preparation Time
15 mins
Cooking Time
30 mins
Total Time
45 mins
Calories
223 Calories
Recipe Instructions
Step 1
Preheat the oven to 400 degrees F (200 degrees C).
Step 2
Preheat a grill for medium heat and lightly oil the grate. Grill eggplant slices until cooked through and evenly browned on both sides, about 5 minutes.
Step 3
Mix half-and-half, egg, ricotta cheese, 1/4 cup Parmesan cheese, salt, and 1/8 teaspoon pepper together in a bowl.
Step 4
Arrange a layer of eggplant slices in each of 2 individual gratin dishes. Sprinkle each with 1/8 cup Parmesan cheese and season with salt and pepper. Spoon half the marinara sauce into each dish. Top each with a second layer of eggplant slices, more salt and pepper, half the ricotta mixture, and 1 tablespoon Parmesan cheese. Place the dishes on a baking sheet.
Step 5
Bake in the preheated oven until the custard sets and the top is browned, 25 to 30 minutes.
Ingredients
⅛ teaspoon ground black pepper
2 tablespoons grated Parmesan cheese
½ cup grated Parmesan cheese, divided
salt and black pepper to taste
1 extra large egg
⅛ teaspoon kosher salt
¼ cup ricotta cheese
¼ cup half-and-half
3 pounds eggplant, sliced into 1/2-inch-thick rounds
