Italian Recipes
|
|
|
| Ingredients |
| 1 |
Eggplant, unpeeled, sliced 1/2-inch thick |
3/4 pound |
| 2 |
Ricotta cheese |
1/4 cup |
| 3 |
Extra-large egg |
1 |
| 4 |
Half-and-half |
1/4 cup |
| 5 |
Marinara sauce |
1/2 cup |
| 6 |
Parmesan cheese, grated |
1/2 cup+ 2 tablespoons |
| 7 |
Kosher salt |
to taste |
| 8 |
Freshly ground black pepper |
to taste |
| Method |
|
Preheat the oven to 400 degrees f. Heat about 1/8 -inch of oil in a very large
frying pan over medium heat. When the oil is almost smoking, add several
slices of eggplant and cook on both the sides, until they are evenly browned
on both the sides, for about 5 minutes. Drain the eggplant slices on the paper
towel. In a small bowl, mix together the ricotta, egg, half-and-half, 1/4-cup of
parmesan, 1/8 teaspoon of salt and pepper. Now in a gratin dish, place the
layer of eggplant slices, then sprinkle with parmesan, salt and pepper and 1/2
tablespoon of marinara sauce. Again add another layer of eggplant, more salt
and pepper, half the ricotta mixture and finally 1 tablespoon of grated
parmesan on top. Place the gratin dish on a baking dish and bake for 25-30
minutes or until the custard is set and the top is browned, serve warm.
|
| Servings -4 |
|
|
|
|
|
|
| Introduction
of the dish |
|
-Eggplant is fried in olive oil, until it's browned all over,
and then pair it with cheese makes it so delectable
|
|
Disclaimer:
Most of the articles and recipes published here are collected via print
media, email and internet. The recipes were considered to be public
domain. Please use any information at your own risk. the writer will
not be responsible for any damages from the use of the information
provided. If anyone one has any objection regarding copyright or
ownership or any other details please contact classicfood4u.com via
email info@classicfood4u.com with proof and material will be promptly
removed from the site.
