Eggplant Gratin with Herbs & Crème Fraiche

Farmhouse Delivery

Category

Casseroles

John and I love eggplant in any form. This recipe from Farmhouse Delivery is delicious and easy to make. Enjoy!

Ingredients

  • 2 medium to large eggplant, sliced 1/2″ thick
  • salt & pepper
  • olive oil
  • 1-24 oz Marina's Tomato Sauce
  • 3 Tbs. minced chives
  • 3 Tbs. minced parsley
  • 1 Tbs. thyme leaves
  • 12 oz. creme fraiche or heavy cream
  • 4 oz parmesan cheese, grated

Directions

  1. Preheat oven to 375. Season eggplant slices with salt and pepper.

  2. Brush lightly with olive oil.

  3. Heat a large skillet or griddle pan over med-high heat and fry eggplant slices in batches until golden on both sides.

  4. Set aside while you prepare the creme fraiche.

  5. Place creme fraiche or cream in a small saucepan and bring to a simmer over medium heat.

  6. Reduce to about 1 cup, then stir in half of the grated parmesan and all of the chopped herbs.

  7. Season with a pinch of salt and pepper and set aside.

  8. Oil a 9″ casserole or gratin pan and place eggplant inside in a single layer.

  9. Cover with a thin layer of simple tomato sauce and a sprinkle of parmesan.

  10. Make two more layers of eggplant and sauce, covering the top with tomato sauce

  11. Ladle over the reduced creme fraiche or cream and sprinkle on a final layer of parmesan cheese.

  12. Bake uncovered until browned and bubbling, about 25-30 minutes.

  13. Let rest briefly before serving. Also delicious at room temperature.