Eggplant

Eggplant Gratin

2 ½ lbs eggplant

¼ c olive oil

1 large onion sliced

4 eggs

1 c milk or light cream

1 c fresh grated parmesan

1 tbs balsamic vinegar

10 large basil leaves, torn

Preheat oven to 350. Oil a 2 quart gratin dish. Cut eggplant into rounds or slices ½” thick. Salt and set aside while you prepare the rest of the ingredients. Heat 1 Tbs oil in large skillet, add the onions, cook until soft and gold, about 12 minutes. Scrape into a bowl. Beat eggs with the milk, stir in the cheese, vinegar, ¾ tsp salt and fresh pepper.

Rinse the eggplant and dry with paper towel. Heat remaining oil in the skillet, add the eggplant and immediately turn it over so all the pieces are coated with the oil. Cook over medium heat, until the eggplant is golden, about 25 minutes.

Season with salt and pepper, then toss with the onions and basil. Put in prepared dish and pour the custard over the top. Bake until golden and puffed, 30-40 minutes. Let cool 10 minutes before serving.

 

Grilled Eggplant Cannelloni

Use thin eggplant instead of pasta with a ricotta filling and fresh tomato sauce.

2 large globe eggplants, sliced 1/3” thick (discard first and last slices which are mostly skin). Sprinkle with salt and let stand for 30 minutes.  Pat dry and brush with 2 tbs olive oil. Grill about 3 minutes on each side; they do not need to be completely cooked.

Tomato Sauce

1/4 c olive oil

½ yellow onion, minced

2 cloves garlic, minced

1 ½ lbs plum tomatoes, chopped (not peeled)

8-12 fresh basil leaves1 tsp dried oregano

pinch of hot red pepper flakes

salt

Sauté the onion and garlic in the oil, add tomatoes and cook about 10 minutes. Put mixture thru a food mill. Return to heat and add basil and oregano, hot pepper flakes and salt. Simmer until the sauce is thick.

Filling, mix:

2 c (or 15 oz container) whole milk ricotta cheese

½ c fresh grated parmigiano reggiano cheese

1/3 c minced prosciutto

2 tbs minced Italian parsley

1 large clove garlic minced pepper

1 egg beaten

½ c fresh grated parmesan cheese for topping

Spread 1/3 c of sauce on bottom of a large shallow baking dish. Spread 2 tbs filling on each eggplant slice, roll each slice and place seam side down in the dish. Top with sauce, sprinkle cheese on top. Bake at 350 for 45 minutes.