Green Acres in the City ~ Join us a begin the journey in search for a simpler life...

Welcome to our life

Wednesday, January 20, 2010

Eggplant Gratin

We have been trying to get our Rhythm back here and part of that includes the weekly meal plan. I plan a menu every week and make our grocery list from that menu. This really helps me stick to our grocery budget. Part of the meal planning is based on what comes in our Fresh Connect delivery on Fridays. (Check them out they are offering a $5 off your first delivery special right now.)

Last Friday we got a beautiful Eggplant in our delivery. I wanted to make something new. So here I sat at the computer and searched for Eggplant recipes. Mr. Miller actually sat and looked with me, we found one by Ina Gartin. I do love her style of cooking. I did make a few changes and I know you all are surprised by that! The recipe was for Eggplant Gratin. This was amazing. Cameron wouldn't try it, but Henry loved it and so did Mr. Miller.
Eggplant Gratin

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 cup half-and-half
1/4 cup freshly grated Parmesan
1/2 cup shredded Mozzarella
Kosher salt
Freshly ground black pepper
1 cup good bottled marinara sauce (I prefer to use Newman's)

Preheat the oven to 400 degrees F.
Heat about 1/8-inch of 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, 1/2 of the cheese mixture, 1/8 teaspoon salt, and 1/8 teaspoon pepper.
In a shallow baking dish place a layer of eggplant slices, then sprinkle with cheese, salt and pepper and spoon 1/2 of the marinara sauce. Next, add a second layer of eggplant, more salt and pepper, ricotta mixture, and finally rest of the cheese mix on top.

Place the baking dish in the oven and bake for 40-45 minutes or until the custard sets and the top is browned. Serve warm.

I served with rice pasta and the remaining sauce. Yummy!


  1. oh my goodness, I'm gonna have to try this one. Love eggplant and this just looks SO good!

  2. I love Ina Garten too. She's so soft-spoken and gentle sounding. And of course, her food looks wonderful. And so does your eggplant. I have three kids who won't touch it, but every once in while I make some for me and my husband. Yum.

  3. That look absolutely amazing. I'm going to have to try that!

  4. This looks so yummy! As always maeghan, your recipe will be on my table this weekend

  5. ohhh...I love eggplant...and Ina Garten. Wonderful recipe. thanks for sharing. Your fresh connect sounds like a great service.