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Recipe Name: Eggplant Custard Gratin Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Vegetables Comments:
Course: Side Dish  
Preparation Time:
Number of Servings: 4

1 1/2 Pound(s) Eggplant, cut lengthwise
into slices 1/2 " thick
Oil, olive as needed
1 Onion, finely chopped
2 Garlic cloves
Finely chopped
1 Pound(s) Tomatoes, peeled
seeded and
coarsely chopped
1/4 Pound(s) Cheese, ricotta
2 Eggs
1/2 Cup(s) Cheese, parmesan
freshly grated
1/2 Cup(s) Cream, heavy
freshly ground
Basil leaves, fresh
Sprinkle the eggplant slices on both sides with salt, spread them out
ona tray and leave 30 minutes. Sponge dry with paper towels. In a
largefrying pan, pour in olive oil to a depth of 1/4 inch and place
overmedium heat. Fry the eggplant slices, in batches, in the hot oil
untilgolden and tender at the stem ends, turning once. about 10
minutes. Addmore oil to the pan as needed. Remove and drain on paper
towels Pour offany oil. Preheat the oven to 450 degrees. In the same
frying pan, warm 2tablespoons of olive oil over low heat. Add onions
and cook gently untilsoftened, about ten minutes. Add garlic, tomatoes
and salt to taste.Increase heat to high. Toss until moisture from
tomatoes evaporates,about 15 minutes. Set aside. In a mixing bowl break
up ricotta cheeseand eggs with a whisk. Add half of the Parmesan, the
cream, salt andpepper to taste. Whisk to consistency of a pourable
cream. Line a 6-cupgratin dish with half the eggplant slices in a
single layer, pressingthem in place. Grind some pepper over them. Tear
basil leaves intofragments and scatter over eggplant. Sprinkle lightly
with half theremaining Parmesan and the spread over the tomato mixture.
Arrange theremaining eggplant slices on top in a single layer, pressing
firmly inplace. If there are a few extra slices, press them on top.
Pour over thecheese-egg mixture and smooth the top. Sprinkle with the
remainingParmesan. Put into the oven, reduce the heat to 350 degrees
and bakeuntil the custard surface is swelled and golden with no
depression inthe middle, about 30 minutes. Serve hot.From Gemini's
MASSIVE MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 1027
Calories From Fat: 711
Total Fat: 79.4g
Cholesterol: 312.6mg
Sodium: 615.6mg
Potassium: 1285.8mg
Carbohydrates: 24.2g
Fiber: 9.4g
Sugar: 10.5g
Protein: 55.7g

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