A delightful twist on the classic eggplant gratin, this recipe combines creamy cheeses and tender eggplant for a comforting dish.
Preheat your oven to 375°F.
Preheating ensures even cooking and a perfect bake.
Slice the eggplants into rounds about 1/4-inch thick.
Uniform slices help the eggplant cook evenly.
Heat a thin layer of olive oil in a frying pan over medium heat. Fry the eggplant slices in batches until golden brown on both sides, then drain on paper towels.
Avoid overcrowding the pan to ensure proper browning.
In a mixing bowl, combine the ricotta cheese, egg, half-and-half, and half of the Parmesan cheese. Season with a pinch of salt and pepper.
Mix until smooth for a creamy texture.
In each gratin dish, layer the eggplant slices, marinara sauce, and cheese mixture. Repeat layers, finishing with a sprinkle of Parmesan on top.
Layering ensures every bite has a mix of flavors.
Place the gratin dishes on a baking sheet and bake in the oven for 25 minutes, or until bubbly and golden on top.
Use a baking sheet to catch any drips and make cleanup easier.
Let the gratin cool slightly before serving. Enjoy your delicious cheesy eggplant bake!
Allowing it to cool slightly enhances the flavors.
