Garden's Bounty

Perhaps our favorite lunch in the summer is Ina Garten's Eggplant Gratin. It's easy to do and makes a great lunch with a salad of baby greens.
I like the fact that it is baked in individual gratin dishes -- and I like the fact that the recipe serves only two.
We have the eggplant gratin at least once a week during summer. From small skinny lavender eggplants to the bigger purple ones, any variety goes well in this dish.
It's even good enough to serve to company although usually I make it just for the two of us. We like it better than eggplant Parmesan and feel that since it isn't breading that it is a bit healthier.

Eggplant Gratin
(from Barefoot in Paris)

Good olive oil, for frying
3/4 pound eggplant, unpeeled, sliced 1/2 inch thick
1/4 cup ricotta cheese
1 extra large egg
1/4 c. half and half
1/2 cup plus 2 T. freshly grated Parmesan
Kosher salt
Freshly ground black pepper
1/2 cup good bottled marinara sauce

Preheat oven to 400

Heat about 1/8 inch olive oil in a very large frying pan over medium heat. When the oil is almost smoking, add several slices of eggplant, and cook, turning once, until they are evenly browned on both sides and cooked through, about 5 minutes. Be careful, it splatters! Transfer the cooked eggplant slices to paper towels to drain. Add more oil, heat and add more eggplant
until all the slices are cooked.

Meanwhile, in a small bowl, mix together the ricotta, egg, half and half, 1/4 cup of the Parmesan, 1/8 t. salt and 1/8 t. pepper.

In each of 2 individual gratin dishes, place a layer of eggplant slices, then sprinkle with Parmesan, salt and pepper and spoon 1/2 of the marinar sauce. Next add a second layer of eggplant, more salt and pepper, half the ricotta mixture and finally 1 T. of grated Parmesan on top.

Place the gratins on a baking sheet and bake for 25 to 30 minutes or until the custard sets and the top is browned. Serve warm.

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